Chickpea Curry

• 2 tablespoons of vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• knob root ginger, finely chopped
• 6 whole cloves
• 1/2 teaspoon cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (400g) tins chickpeas, undrained
• handful chopped fresh coriander

1.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.

2. 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.