Preparation time: 10 minutes; Cooking time: 35-40 minutes Serves: 4-6

Ingredients

• 3-4 tablespoons vegetable oil or ghee
• 1½ teaspoons whole cumin seeds
• 1-2 bay leaves
• 2 medium onions, finely chopped
• 1 inch ginger root finely grated
• 3 cloves garlic, crushed
• ½ teaspoon cayenne pepper
• 1 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 cup diced canned tomatoes
• ⅓ cup crushed tomatoes or passata or tomato sauce (US)
• 2 cups water
• 6 cups cooked chickpeas (3 x 540ml/19fl.oz cans)
• Salt to taste
• 1 teaspoon sugar, large pinch of kasuri methi (Fenugreek leaves) and finely chopped coriander leaves

****some people may be allergic to fenugreek.  (Please read full wikipedia article if you’ve never used it)

Instructions

1. Heat 3-4 tablespoons cooking oil over medium heat. Add the cumin seeds and cook until they begin to sizzle and brow slightly, then add the bay leaves, onions and salt to taste, and cook over medium low heat until onions are light golden.
2. Add the ginger and garlic and continue cooking until the onion turns golden.
3. Reduce the heat and add all the spices (cayenne, turmeric, coriander, cumin and garam masala) and cook 1 minute.
4. Add all the tomatoes and stir to mix, cover and simmer over medium high heat for 5 minutes, stirring from time to time.
5. Add water and stir, then add the chickpeas and simmer, covered 20 minutes, stirring from time to time.
6. Just before serving, stir in the sugar, crumble the kasuri methi leaves over and sprinkle  fresh coriander leaves. Enjoy the stew, so good. I promise you!

myfavouritepastime.com