Curried Chickpeas

This dish is delicious served on its own or as part of an indian meal.

Ingredients (For 6 servings)

4 cups cooked chickpeas
1 large onion, chopped
2 cloves garlic, chopped
1 Tablespoon butter
1 Teaspoon fresh ginger, grated
1 Teaspoon Tumeric
1 Teaspoon groudn cummin
1/2 Teaspoon cinnamon
1/2 Teaspoon ground cloves
1/4-1/2 teaspoon chilli powder
425g can of whole tomatoes
1 Teaspoon salt
Sugar (Optional)

1. Soak 1 1/2 cups of dried chickpeas in water overnight, then boil for 2 hours (or until tender)and drain. Alternatively you could use 4 cups of caned chickpeas, drained.

2. In a large pot, cook the onion and garlic in butter until transperant, then stir in the seasonings (turmeric, cummin, cinnamon, cloves and chilli) and cook for a few minutes longer.

3. Add the tomatoes, then the chickpeas and cook gently for about 15 minutes.

4. Stir and break up slighty with a potato masher to thicken the mixture, if you'd like. Add salt and a little sugar to taste.

5. Serve with rice or a green salad.