Chick pea curry

Chick peas are an Indian staple and present in many dishes. This is a delicious side dish or great as a vegetarian main

Indian name: Channa Masala

What you need:

• 400g cooked chick peas
• 1 tsp garlic purée
• 100g onion, chopped
• ½ tsp cumin seeds
• 2 tbsp Patak's Madras Curry Paste
• 150g chopped tomatoes
• ½ tsp cumin powder
• salt to taste
• pinch of sugar
• ½ green chilli, chopped (optional)
• 2 tbsp fresh coriander, chopped
• 2 tbsp vegetable oil
• juice of half a lemon

What you do:

1. Heat the oil in a pan and add the cumin seeds, when they crackle add the diced onions and fry on a medium heat for 3-5 minutes.
2. Add the garlic purée, Patak's Madras Curry Paste, green chilli (if using) and cumin powder and fry for a further 2-3 minutes.
3. Add the chopped tomatoes, stir well and cook for a further 5-8 mins, then add the chick peas. Cook for a further 5 minutes until the chickpeas are heated through.
4. Adjust the seasoningand add the sugar and lemon juice. Add the fresh coriander, reserving a little for garnish.

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