The chick peas are best in cans, you can get them in packets but then you have to soak them overnight in salty water and who want to wait that long? We're going to cook 2 cans. 

 

Chop 1 large onion however you like and fry on medium until its soft. Then throw in 2-3 finely chopped cloves of garlic and a bit of ginger ( size of the end of your little finger ).

 

Now the important bit; how do they get such a complicated taste in those curries that you can never reproduce in the house ? I'll tell you. They just throw in whatever is within reach at the time.

 

Ok, here's what I threw in there -

 

• 1/2 teaspoon chilli powder

• 1 tsp tumeric ( haldi )

• 2 tsp salt

• 1/4 tsp pepper

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp paprika

 

Now, the pan is going to dry up so you have to add more oil, no two ways about it, you need to fry those spices otherwise they don't release their flavour, so the heat still on medium be brave and chuck in a little more oil to stop everything sticking.

 

Stir for around 5 minutes.