1. Heat oil, keep about 2 tbsp of the onion aside and fry the rest over medium heat for about 4-5 minutes, until tinged brown. 2. Add the tomatoes, cook for another 5 minutes, until soft. Stir frequently, mashing the tomatoes to a pulp. 3. Stir in coriander, cumin, fenugreek, and cinnamon. Add the chickpeas (including can liquid). Add salt to taste. 4. Cover and simmer for 15-20 minutes, stirring occasionally. Add some water if the mixture becomes too dry. 5. Meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion. 6. Just before serving, and the ginger and onion mixture. Mix well. ---------------------------------------------------------------------------
Nutrition
Ingredients
