1 tbsp butter
1 clove garlic
1/2 tbsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
3 tbsp chopped tomatoes
1 can of chickpeas
1 tsp paprika
1/2 tsp garam masala
1/2 tsp salt
some lemon juice
1 tsp ginger
On medium heat, brown garlic and onions in the butter.
Add the coriander, cumin and turmeric and toast for about 30 seconds.
Add the tomatoes. Stir and cook for about 5 minutes.
Add the drained chickpeas and 1/2 cup of water. Boil, then reduce the heat to simmer.
Add the paprika, garam masala, salt and lemon juice. Cook covered for 10 minutes.
Add the ginger and cook for another minute.