4 tablespoons of vegetable oil

1 white onion

2 teaspoons of fresh ginger

2 large cloves of garlic

½ teaspoon of ground turmeric

1 teaspoons of ground cumin

1 teaspoon of ground coriander

1 teaspoons of garam masala

1 teaspoon of chilli

½ a 570g jar of cooked chickpeas + liquid from the jar

½ a 400g tin of finely chopped tomatoes

xxg spinach

Fenugreek

1. Peel and dice the onion.
2. Peel and grate the garlic and ginger.
3. Remove the seeds from the chilli and finely dice.
4. Drain the chickpeas.
5. Heat 2 tablespoons of vegetable oil in a large lidded pan over a medium heat.
6. Once the oil is hot , add the onion and ground cumin and sauté the onion until it becomes translucent, (adding more oil to the pan as needed).
7. Add the garlic, ginger, dry spices (except the garam masala), green chilli and salt.  Fry for 1-2 minutes, being careful not to burn the spices.
8. Add the tomatoes and chickpeas, and stir to combine.
9. Bring to a rolling simmer (almost boiling), then reduce the heat and cook for 20 minutes until the sauce has thickened.
10. Remove from the heat and stir in the garam masala.
11. Leave to cool slightly before serving.
12. Garnish with the chopped coriander leaves.