• 1 tablespoon vegetable oil (or sub another oil)
• 1 onion, chopped
• Salt to taste
• 1 teaspoon Grind black pepper
• 4 garlic cloves, finely minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 tsp teaspoon Fenugreek seeds
• 1 tablespoon finely minced fresh ginger (or 1 teaspoon dried ground ginger)
• 1 (15- to 19-ounce can) chickpeas, drained and rinsed
• 1 (14- to 15-ounce) can diced tomatoes in own juice (or sub 1-1 1/4 cups salsa)
• Pinch crushed red pepper flakes or hot sauce( Optional)
• 2 bay leaf
• Yogurt 3tbsp
• Lemon or lime
• 1/2 cup Tomatoes
• Garnish with chopped cilantro (optional)

Heat vegetable oil in a large skillet and saute onion until it browns, about 10 minutes.

Add a pinch of salt, pepper, the garlic, coriander, cumin and fenugreek seeds and saute another minute.

The spices will smell fragrant!

Add ginger, chickpeas, yogurt, Tomatoes, bay leafs and a pinch of pepper flakes, stir, bring to a boil and then turn heat down until it is just simmering. Simmer, uncovered, for about 30 minutes.

The curry will thicken, but during that time if it looks like it is drying out too much, add a bit of water, cover and continue cooking for the full 30 minutes.

Squeeze a wedge of lemon over the curry, stir, taste and adjust salt and spicy heat to your liking. Enjoy!

Add 4 boiled eggs in the curry and serve hot with naan or flat bread.

by Pak101.com (few years ago!) / 1030 views