50 ml vegetable oil
6 cloves of garlic
10 ml cumin
10 ml coriander
10 ml pepper
15 ml curry powder
500 g chickpeas
1. Warmth the oil in a pot over a medium warmth. Add the onion, garlic and ginger. Sauté for five to seven minutes, or until delicate.
2. Add the Robertsons Cumin, Robertsons Coriander, Robertsons Cayenne Pepper and Rajah Mild and Spicy Curry Powder, and cook briefly.
3. Presently mix in the cleaved tomatoes, water, and the substance of the sachet of Knorr Curry Vegetable Soup. Bring to the bubble, add the chickpeas, then, at that point turn down the warmth. Stew for around five to eight minutes, or until thickened.
4. Season to taste with lemon squeeze and serve hot with a trimming of new coriander.