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Part I (5minutes)
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1. Set stove to high, and add in a small amount of olive oil, margarine or butter to a deep frying pan or pot.
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2. Once oil is very hot, add in onions and stir.
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3. Add turmeric and stir -- cook until onions are slightly caramelized. (Be careful as turmeric will stain your clothes and appliances.)
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4. Add in tomato and bring to boil.
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Part II (5 minutes)
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5. Add in chickpeas, stir and bring to boil (5 minutes). Then reduce to a low-medium heat.
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Part III (5minutes)
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I do this part while the chickpeas are cooking to save time.
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6. Chop, then add in all of the ingredients listed in Part III above, stir and serve.
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It is important NOT to let either garam masala or ginger boil for a long time, or else it adds a bitter flavour -- hence these two ingredients are added last.
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If you prefer softer or more flavourful chickpeas, then simmer on a low heat for 1-2 hours or store in the fridge overnight.
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This dish stores well in the fridge and freezes well -- it always tastes even better the next day once the spices have soaked in.
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Serve with hot, steamed rice (Basmati or any long grain rice) or with Pita bread. If serving with rice, I get the rice cooking before I start this recipe, so that it cooks while I prep and cook the beans -- like I said, no more than 15 minutes, from start to finish, including all chopping.
