It is hands-down one of our favourite meals and both our boys practically lick their plates clean when we have this for dinner, which is a pretty big tick of approval! I honestly don't think I was eating chickpea curry at 19 months old!
Like most curries it tastes better the next day so make it ahead of time, even a few hours, if you can.
Adapted from A Little Taste of India, Murdoch Books, 2003 p129
3 cans of chickpeas
2 tbs ghee or oil
1 onion, finely diced
1 ts ground coriander
1 ts ground cumin
1 ts ground turmeric
1 ts garam masala
2 cm piece fresh ginger, grated
2 red chillies, finely diced (or 1/2ts hot chilli powder)
1 tin diced tomatoes
1 tbs veggie stock powder
This post is linked with Veggie Mama's Meatless Mondays: