Chickpea curry
Ingredients
1 onion
3 cloves garlic
3 green chillies
2tsp grated fresh ginger
2tsp curry powder/garam masala
1tsp coriander
1tsp cumin
1 tin/packet chopped tomato
250g mushrooms
1 tin / jar chickpeas
fresh coriander
stock cube
rice
Method
Soften the onion, garlic, chilli and ginger for 15-20 minutes and then fry the garam masala, cumin and coriander.
Add the tinned tomato and most of a stock cube (careful!) and cook for 60 minutes (though see below).
If the chickpeas are hard, add them 20 minutes before the tomato has finished transmogrifying. If they are fine organic jarred chickpeas costing and arm and a leg, add at the end.
Add the mushrooms and some fresh coriander 10 minutes before the end.
Serve with rice, adulterated with serving butter, and more fresh coriander on top of the curry.
Consider a squirt of lime juice.