Vegan chickpea curry

Heat the oil in a deep saucepan or a medium-sized wok. Fry the onions and garlic until the onions are caramelised.
Add the salt, cumin, coriander, turmeric and red chilli powder. Cook for a minute and then add the tomato. Cook the sauce until it begins to thicken.
Add 4 tablespoons of water and stir. Stir in the chickpeas. Mash in a few of the chickpeas, cover and simmer for 5 minutes. Add the ginger and garam masala. Cook for another minute.
Serve with pitta breads or rice.

Ingredient :

1 tbsp vegetable oil
1 onion, chopped
1 garlic clove, crushed
¼ tsp salt
½ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground turmeric
¼ tsp red chilli powder
1 fresh tomato, chopped
400g tin chickpeas, drained and rinsed
5cm/2in piece fresh root ginger, grated
pinch garam masala
pitta breads or plain basmati rice, to serve