Chickpea Curry with Naan

 This is one of many curries I can make in the, more or less, traditional way. Its pretty easy to make and fairly inexpensive. It can be served with either Roti, Naan or Rice.

These chickpeas were the dried type, although, I would usually use the tinned.

To make it you need:

2 tins Chickpea
1/2 tin Chopped Tomatoes
2 medium Onion - finely Chopped
2 Garlic cloves - grated/crushed
1-2 Fresh green chillies
1 inch Ginger - grated/crushed
1 tsp Salt
1 tsp Chilli (more or less depending on your taste)
1 tsp cumin seeds
1/4 tsp Turmeric
1/2 tsp Ground Coriander
Vegetable Oil
Optional:
Fresh Coriander
Lemon Juice

How to Make:
1. Begin by heating 4 tbls oil in a pan.
2. Add onions and fry on medium heat till softened but not browned.
3. Add garlic and ginger and fry for minute or so.
4. Now, depending on how Hot & Spicey you like your curries to be, you can either leave the chillies whole to give off a subtle heat, or chop to realease more of the chillies heat. Add these to the pan.
5. Add the spices & salt. Stir into pan to allow heat to realease their fragrance.
6. Then add the chopped tomatoes.  Cook the tomato mixture on a low heat till the liquid has reduced and the tomatoes to have turned into a rich paste.* This can take up to 10-15 minutes.
(*Generally, the art to a good curry is in the rich thick Masala or curry paste. Typically, this tomato mixture should be cooked till both the onions and tomatoes have softened and broken down to become a thick smooth paste.*) 
7. Once the tomatoes have become thick and reduced, add the 2 tins of chickpeas along with the liquid from the tin. Cook on a medium high heat, till the liquid has reduced. Remember, you will need to stir frequently to prevent sticking, particular as it starts drying.
8. Once the water has reduced, you have two options. You can add a little extra oil ( a tablespoon or so) which will give it a lovely rich sheen, and serve it as a 'dry' curry to go with Roti's or Naan. Or, you can add about a cup of water to produce a gravy great for both Rice or Roti. In my house, my family prefer it drier and richer, yet I occasionally prefer to have some gravy to soak up with Roti's.