I love chickpeas!

This is one of my faves:

Chickpea curry

2 x 400g cans chickpeas
400ml vegetable stock
300g onions finely chopped
2 ½ teaspoons salt
1 green chilli, chopped
1 tbsp grated ginger
60ml lemon juice
90ml oil
225g tomatoes, chopped (or 1 tin)
1 tbsp ground coriander seeds
1 tbsp cumin seeds
½ tsp ground turmeric
2 tsp garam masala
¼ tsp cayenne pepper

Put 2 tbsp chopped onions, ½ teaspoon salt, green chilli, ginger and lemon juice in a ramekin and put aside.

Heat oil in a large deep frying pan. Add onions and fry in medium heat for 8 minutes till onions brown. Add tomatoes and cook 5 minutes. Add coriander, cumin and turmeric and stir for 30 seconds, then add drained rinsed chickpeas. Add 400ml vegetable stock, and remaining ingredients (garam masala and cayenne pepper). Reduce heat to low, add a lid and simmer for 20 minutes.

Just before serving add the raw onion mix from the ramekin and stir in.

Can be served with rice.