Ingredients (Serves 4)
2 cans of 15 oz garbanzo beans or 3-4 cups cooked garbanzo beans
2 tbsps any variety veg oil
1 big onion, chopped big
2 tsps ginger garlic paste
1/2 green chilli
3 tsps garbanzo spice powder (MTR Chana Masala - see picture below)
4 tomatoes, chopped big
4 stalks coriander leaves chopped big and some extra for garnishing
1/2 cup tomato sauce
Heat a sauce pot and heat the oil.
Fry the onion and then the ginger garlic paste for 2-3 mins.
Add the green chilli and then the spice powder and let it simmer for 3 mins.
Add the chopped tomatoes, chopped coriander leaves and let it become pulpy on medium to high heat.
After 5 mins, switch off the fire and cool the curry.
Blend the curry and put it back into the pot.
Add the tomato sauce and the cooked garbanzo beans.
Let the spicy curry simmer on low heat for 10-15 mins till the curry has acquired the rich red look as in my picture.
Serve warm garnished with more coriander leaves.