1. Ingredients
    • 2 cups cooked chickpeas
    • 1 medium onion, finely chopped
    • 2 garlic cloves, minced
    • 1 tsp grated ginger
    • 2 tbsp oil or butter
    • 1 medium tomato, chopped
    • ½ tsp turmeric
    • 1 tsp cumin
    • 1 tsp coriander powder
    • ½ tsp chili powder
    • ½ tsp garam masala
    • ½ cup coconut milk or heavy cream
    • ½ cup water
    • Salt to taste
    • 1 tbsp chopped cilantro
    • 1 tsp lemon juice
    • Toasted bread, to serve
    Method
    1. Heat oil in a pan. Add onion and cook 5–6 minutes until golden.
    2. Add garlic and ginger; cook 1 minute.
    3. Add tomato, turmeric, cumin, coriander, chili powder, and salt. Cook 4–5 minutes until the tomato softens.
    4. Add chickpeas and water. Simmer 8–10 minutes, stirring occasionally. Mash a few chickpeas to naturally thicken the sauce.
    5. Stir in coconut milk/cream and garam masala. Simmer gently for 3–4 minutes.
    6. Finish with lemon juice and cilantro.
    7. Serve hot with crispy toasted bread, as shown in the photo.
    For the pictured finish: drizzle a little oil or melted butter over the top and sprinkle with chili powder and chopped cilantro.