Chana Masala

Ingredients
400g can chickpeas, drained
1.5 onions
2 garlic cloves
2.5cm ginger
2 chillies
1 tsp butter
1/4 tsp coriander
1/4 tsp cumin
1/4 tsp chilli powder
1/2 tsp turmeric
1/2 tsp garam masala
3 medium tomatoes

Method
1. Bring chickpeas to the boil in 200ml water - remove from heat, and leave to infuse.
2. Roughly blitz  the onions, garlic, ginger and chillies - melt the butter, and cook the mixture for 8-10 minutes until soft, with a pinch of salt.
3. Stir in the spices and cook for a further 3 minutes - add some chickpea water to avoid drying out.
4.  Add the tomatoes and more chickpea water, and cook until soft.
5.  Add the chickpeas and cook for 10 minutes.

Status
Made - bit spicy, but went down well.