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200g chickpeas soaked in boiling water overnight or for at least 3 hours
1 onion finely chopped
1 medium potato chopped into 1 inch cubes
3 tbsp oil
½ tsp cumin seeds
½ inch cube of ginger finely chopped
2 green chillies finely chopped
2 cloves garlic finely chopped
½ tsp turmeric
1 tsp coriander powder
½ tsp garam masala
1 ½ tsp salt
1 tsp sugar
1 tsp lemon juice
1 tsp tomato puree
2 medium tomatoes peeled and finely chopped

Chickpea Curry

Put chickpeas in 900ml of cold water and bring to the boil.
Cover and simmer on a gentle heat for about 90 minutes or until tender.
In a different pan, add the cumin seeds to hot oil, toast then add the onion.
Fry the onions until they are golden brown.
Now add the tomato, ginger, chilli, garlic, turmeric, coriander powder, garam masala, salt, sugar, lemon juice and tomato puree.
Mix them all together and fry for another couple of minutes.
Add the potato and chickpeas. 
Mix and bring to the boil and let it simmer on a low heat until the sauce has reduced.

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