Chickpea Curry

INGReDIENTS

q(Chole Masale)

q1 lb. canned chickpeas

q1 large potato, cooked and cubed

q1 tbsp. oil

q1 large onion, pureed

q1 large tomato, pureed

q1 tsp. ginger paste

q1 tsp. garlic paste

q1/2 tsp. each cumin, coriander, turmeric and chilli powders.

q1 tsp. salt or to taste

qCilantro/coriander leaves

METHOD

qHeat oil in a non.stick frying pan (or skillet) and fry the

qonion and tomato, ginger and garlic pastes, cumin,

qcoriander, turmeric and chilli powders together for a

qcouple of minutes. Add the potatoes and chickpeas and

q1/2 cup of lukewarm water and cook until done.

qGarnish with cilantro/coriander leaves.