3 tbsp olive or sunflower oil
2 bay leaves
5-6cm/2-2 ½ in piece cassia bark or cinnamon stick
1 onion, finely chopped
2 tsp peeled and grated root ginger
3 garlic cloves, finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
½ tsp turmeric
½ tsp salt
¼ tsp mango powder or amchoor
¼ tsp chilli powder
¼ tsp dried pomegranate seeds or anardana, crushed (optional)
200g or 2 fresh chopped tomatoes
¼ tsp garam masala
1 can chickpeas, drained and rinsed
Heat the oil in a large saucepan over a medium heat. Add the bay leaves and the cassia bark or cinnamon and fry, stirring constantly, for 30 seconds, or until they splutter. Watch carefully so they do not burn. Add the onions and fry, stirring frequently, for 6-8 minutes until they are golden brown.
Add the ginger and garlic to the pan with the cumin, coriander, turmeric, salt, mango powder, chilli powder, ground pomegranate seeds and garam masala and continue stirring for 2 minutes. Add the tomatoes and mix well till the mixture becomes thick.
Tip in the chickpeas and continue stirring for a further 5 minutes, mashing some of the chickpeas against the side of the pan with a wooden spoon.
Add 500ml of just boiled water to the pan. Leave the mixture to simmer for 7-8 minutes, stirring occasionally, until it becomes quite thick.
Serve hot with Garlic Naans or plain Basmati rice
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