Ingredients

• 2 cans of Black Chickpeas
• 2 tablespoons Organic Extra Virgin Olive Oil 
• 1 large onion, finely minced
• A pinch of baking soda
• 1 Tsp each: mustard and cumin seeds
• 2 Tbls finely minced ginger
• 4 garlic cloves,
• 1–2 green chilis, finely minced 
• 2 tbsp Tomato Puree
• 2 tsp each: coriander and garam masala
• 1 tsp turmeric
• 1  can of Chopped Tomatoes
• 1 handful of chopped coriander
• Juice of 1 lemon

Method

Heat the oil in a large frying over medium-high heat. Add the onion and let it cook until soft. Turn down the heat to medium and add the baking soda to the pan. Add the mustard seeds, cumin seeds, ginger, garlic, and chilis to the pan and cook until a brown paste forms.

Add in the tomato paste. Let it caramelise and then add the coriander, garam masala, and turmeric to the pan and let it cook for a minute or so.

Add the chopped tomatoes to the pan the,chickpeas, the sea salt, and a 1/2 cup of water and let it simmer for a half hour. If you’re serving this with rice, now is the time to get cooking.

Stir in the coriander and the lemon juice just before serving.