Chickpea Curry

This recipe is from 'Veggie' by Dan Toombs aka The Curry Guy. Dan is an American living in Yorkshire and cooking British Indian Restaurant recipes. I've been a fan of his for a while and was pleasantly surprised when his book dropped through my letterbox! 

Peel and finely chop the onions. Heat the oil in a wok or frying pan over medium heat. Add the whole spices and cook for 30 seconds. Add the onions and cook for 5 minutes until they're lightly browned and softened. Add the ginger garlic paste and let it sizzle for a minute. Add the ground spices and the tomatoes. Stir well, then add the drained chickpeas. Simmer for 5 minutes. Taste it and add salt if needed.

Serve with naan bread or rice. Garnish with finely chopped green chilli, coriander, and a sprinkling of garam masala.