Ingredients

1 tbsp vegetable oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tsp mustard seed

1 dried chili, or 1/2 tsp chili flakes

1 tsp cumin

1 tsp turmeric

1 tsp coriander seed

1 tbsp salt, or to taste

1 can chickpeas, drained and rinsed

2 ripe tomatoes, diced or 1 cup canned tomatoes, roughly chopped

1 tbsp chopped cilantro for garnish (optional)

Preparation

  1. Heat oil in a large pot and add onions and garlic and cook until translucent, about 5 minutes.

  2. If you are an exacting cook, prepare the chili as above, adding the mustard seeds to the mortar and pestle as well. If you are a lazy cook like me add all the spices to the pot and cook until fragrant, about 1 minute.

  3. Add the chickpeas and tomatoes and cook, stirring occasionally for about 20 minutes. Serve with bread or rice. Add cilantro garnish if using.