1 red chilli
1 large knob of ginger
2 small onions
2 cloves of garlic
tsp of turmeric
tsp of ground coriander
tsp of whole cumin
tin of chopped tomatoes
squeexe of tomato puree
I boiled off the chickpeas for an hour and a half then drained. While they were draining I chopped the chilli, garlic, ginger and onion.
I chucked the onions etc in a big pan and let them cook off for a bit and then added the spices and the drained chickpeas and let them combine. I added the chopped tomatoes, a squirt of puree and then filled the empty tomato can with boiled water and added that to the pan.
I let it simmer off for 15 minutes then served with a splodge of creme fraiche.
The only thing that was missing was some fresh coriander!
I also made some raita to go with the popadoms.