This dish is a street snack from Mumbai, it is a dry curry and makes an ideal partner with naan or chapati breads. Serves 4
2 Onions, finely chopped
Juice of 3 Lemons
2-3 green chillies, finely chopped
2cm fresh ginger pealed and chopped/grated.
2 tbsp groundnut oil
1 x 420g tin of chopped tomatoes
2 x 420g tins chickpeas
1 heaped tsp ground cumin
1 level tsp coriander seeds
1/2 tsp turmeric
In a bowl, mix a 1/4 of the copped onions with the lemon juice, green chillies and ginger, plus a generous sprinkling of salt. Set aside.
Put the oil into a large pan over a medium to high heat and add the remaining onions, cook for 15 minutes until nicely browned (try not to burn the onions or it will taste bitter). Whilst cooking drain and rinse the chickpeas. When the onion is cooked add the spices, stirring all the times. When the coriander seeds start to pop (approximately 40-50 seconds) tip in the tomatoes, as soon as it starts to form a thick sauce add the chickpeas. Turn the heat down low and add a couple of tablespoons of water, cover and leave for 20 minutes or so (making sure the chickpeas don't dry out and stick, add more water if necessary). Once the curry is cooked, remove from the heat and add the mixture of onion, lemon juice and chilli. Stir well and cover for a minimum of 15 minutes. Then serve with naan or chapati bread.