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Ingredients

• 450ml (16 fl oz) water
• 1 tea bag (darjeeling or English breakfast will do)
• 1 bay leaf
• 2 (400g) tins chickpeas, drained
• 2 tablespoons vegetable oil, divided
• 1 onion, sliced
• 3 tomatoes, chopped
• small handful chopped fresh coriander
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon grated root ginger
• 1 clove garlic, grated
• 1 teaspoon turmeric (optional)
• 1 onion, finely chopped
• cayenne pepper to taste
• 1 pinch garam masala (optional)

Description

This Is A Fragrant And Flavourful Chickpea Curry From North India, Usually Eaten With Fried Bread Like Bhatura Or Puri. I Like To Serve It Over Rice For A Filling Vegetarian Meal. This Recipe Is Much Quicker To Make If You Use Tinned Chickpeas As Called F

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