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.