INGREDIENTS:
2 medium onions, finely chopped
1 clove garlic, finely chopped
6 tablespoons chopped tomatoes
1 cup water
2 400g jars cooked chickpeas
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon chilli powder
1 teaspoon ground ginger
1 teaspoon turmeric
2 teaspoons sweet paprika
1 teaspoon garam masala
1/2 teaspoon salt
juice of 1/2 lemon (juiced)
sunflower oil

Heat some oil in a heavy sauce pan and fry the onion and garlic for 5-10 minutes until soft and beginning to brown.

Add all the spices except the garam masala and stir for a couple of seconds.

Add the tomatoes and fry for another 5 minutes or so, mashing down the tomatoes with the back of the spoon.

Add the chickpeas and a cup of water and bring to the boil.

Season with salt, add the lemon juice, garam masala, cover and simmer for 10 minutes. Remove the lid and evaporate the excess liquid if the curry is too wet.

Serve.