This is a real delicious recipe that I mastered as a student, I've since perfected it and it tastes lovely...
Finely chop (but do not dice) the onion, such that you are left with thin onion strands (I can't currently think of a more eloquent way to put it).
- Place the olive oil in a sauce pan on medium heat and fry the onions and jeera in it.
- Just before the onions turn golden brown add in the garlic and stir for a few seconds until the onions do turn golden brown.
- Add the 1/2 tin of tomatoes into the pan, and hear that sizzling!
- Add in the chopped green chilli, garam masala, turmeric and salt.
- Stir until the tomato has melted and is no longer very lumpy, all the mixture merges together into a kind of curry sauce.
- Add in the chick peas and stir well for about 1 minute.
- Add in 1/2 to 3/4 of a cup of water (depending on how liquidy you like your curry), stir well and leave to simmer on medium to low heat with the sauce pan lid on.
- After about 20 minutes most of the water should have evaporated, and you should be left with a lovely looking chick pea curry.
- Finally place the chick pea curry in a nice looking dish and sprinkle it with the finely chopped coriander.
- It's as simple as that, and it can be served with Rice or naan bread. (I personally like it on a bed of rice).
Go on - try it!