Chickpeas curry is made in so many different ways – this one, is a quick easy version made within minutes using canned chickpeas.
Take 2 cans of chickpeas, empty them into a mixing bowl including the liquid in the can. Sprinkle some salt (if using), black pepper, cumin powder, coriander powder, mango powder, pomegranate powder, chana masala, a few drops of lemon juice, kasoori methi powdered – all the spices that you want to us onto the chickpeas and let them marinate.
Finely chop one onion, heat some oil and sprinkle some cumin seeds onto the oil. As soon as it starts to sizzle, add the onions and some grated ginger. Saute till the onions have softened and add the marinated chickpeas and 1/2 a can of chopped tomatoes or tomato passata. Stir well, cover the pot and let this cook on medium heat for about 10 minutes.
Sprinkle some chopped coriander before serving and a little knob of butter to give it that little shiny glaze and serve hot. All the liquid should have evaporated.
Leftovers can be mixed with rice to make an instant chickpea puloa.