3 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, crushed
2.5cm/1in piece of fresh root
4 teaspoons ground cumin
1 tablespoon ground coriander
2 teaspoons chilli powder
1 teaspoon ground turmeric
2 x 425g/14oz cans cooked
chickpeas, drained and rinsed
400g/14oz canned chopped
11⁄2 teaspoons Demerara sugar
2 tablespoons freshly squeezed
4 tablespoons torn fresh
• Heat the oil in a heavy saucepan. Add the onion, garlic and ginger,
and sweat over a gentle heat, stirring frequently, for about 5 minutes
• Stir in the ground cumin, coriander, chilli powder and turmeric, and fry
for 2 minutes until aromatic. Add the chickpeas, tomatoes and sugar.
Season with salt, and stir to combine the ingredients. Cover the pan and
simmer the curry gently, stirring occasionally, for 10 minutes.
• Stir in 1 tablespoon of the lime juice and the torn coriander leaves, and
heat through for a further 2 minutes. Taste the curry and add the
remaining lime juice and more salt if necessary. Serve hot.