This chickpea curry will serve four people if other curries are on the table.

Ingredients

1 jar or tin of chickpeas, drained (my favourites are El Navarrico)
1 tomato, deseeded and chopped
3 tbs plain yogurt
1 onion, chopped
1 tbs garlic and ginger paste
1 tbs garam masala
1 red chilli, deseeded and finely chopped
2 tbs fresh coriander, chopped
Juice of half a lemon
Salt
Vegetable oil for frying

Equipment

Chopping board
Sharp knife
Lidded saucepan
Spoon for stirring
1 ring cooker

Method

Heat the oil in the pan, add the onion, garlic and ginger paste and fry until soft. Add the chilli, garam masala and fry for a minute or two. Add the chickpeas, tomato and a little water. Simmer for ten minutes or until the chickpeas are nice and soft. Stir in the yogurt, squeeze in the lemon and turn in the coriander. Add the salt at the last minute, taste and serve with bread and another veggie curry dish.