Ready in: 40min
2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
Knob root ginger, finely chopped
6 whole, dried cloves
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (400g) tins chickpeas, undrained
Handful chopped fresh coriander
Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne and turmeric. Cook for 1 minute over medium heat, stirring constantly.
Mix in chickpeas and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in coriander just before serving, reserving some for garnish.