Chickpea Curry (Channa)

• 400 grams canned chickpeas
• 1 red onion peeled& finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• water Some
• salt to taste
• 1/2 inch ginger thick
• 2 garlic cloves
• 1 pinch salt
• coriander for garnish

1. Use mortar and pestle, pound ginger, garlic and a pinch of salt into a fine paste.
2. In a pot, heat up 3 tbsp of oil with cumin seeds and mustard seeds.
3. When the seeds begin to pop, add onion and saute until golden brown.
4. Add ginger-garlic paste and ground cumin, coriander and turmeric powder into the onion mixture and saute until aromatic. If the mixture starts to stick , add a little water.
5. Add tomato paste and let the mixture cook further until the oil begins to separate. If the bottom starts to stick again, add water little by little.
6. Stir in chickpeas and pour enough water to cover them. Let the curry bubble away until tender/borderline mushy.
7. Season and salt and simmer further for 10 minutes.
8. Just before serving, sprinkle chopped coriander and best served hot with rice/bread.

chickpeas, red onion, cumin seeds, mustard seeds, tomato paste, ground cumin, coriander powder, turmeric powder, water, salt, ginger, garlic, salt, coriander

Taken from www.yummly.com/recipe/Chickpea-Curry-_Channa_-1651562 (may not work)