180 gm dried chickpeas, soaked overnight in cold water (or 360 gm cooked chickpeas)
4 Tbsp vegetable oil
1/4 tsp cumin seeds
1 onion, finely chopped
2 tsp garam masala
1 tsp ground coriander
2 cloves garlic, finely chopped
1 tbsp finely grated ginger
1 tbsp tomato puree
1/4 tsp cayenne pepper
1 tsp lemon juice
1 vine-ripened tomato, cut into wedges
1 red onion, cut into thin wedges
To serve: long green chillies, halved lengthways,
Drain chickpeas and place into a large saucepan, cover with water and simmer for 1.5 hours or until tender. Remove from heat and stand until required.
Heat oil in a large frying pan, add cumin and stir over medium-high heat for 2 minutes or until fragrant, then add onion and stir occasionally for 8 minutes or until golden.
Reduce heat to low and add garam masala and coriander, then garlic and ginger and cook for 2-3 minutes or until toasted.
Add tomato puree and stir to combine, then drain the chickpeas and reserve 1/2 cup cooking liquid. Add chickpeas and reserved liquid to frying pan with 1/2 tsp salt, cayenne pepper and lemon juice, cover and cook, stirring occasionally for 30 minutes.
Serve chickpeas with tomato, onion and chillies.