Ingredients
800g canned chickpeas or 720g jar giant chickpeas, 3 onions, quartered, 3 garlic cloves, 5cm piece of ginger, 2-3 green chillies, roughly chopped, 1½ tbsp ghee, ½ tsp ground coriander, ½ tsp ground cumin, ½ tsp chilli, powder (Kashmiri if possible), 1 tsp turmeric, 1 tsp garam masala, 1 ½ tsp amchoor powder (optional), 3 medium tomatoes, around 300g), roughly chopped, or 400g can chopped, tomatoes, 1 lemon juiced, ½ small pack coriander leaves, to serve
Method
– Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
– Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
– Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.