Chickpea Curry 

by Cam Starr 

1 cup dried chickpeas
2 tablespoons oil
2 onions, finely diced
400 gms tinned chopped tomatoes
½ teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chilli powder
¼ teaspoon ground turmeric
1 tablespoon garam masala
20 gms butter
1 small onion sliced, mint and coriander leaves for garnish 

Soak chickpeas overnight. Drain and rinse, place in pot and cover with water then simmer for forty minutes or until soft, drain.
Heat oil in saucepan add onion and cook for fifteen minutes or until golden brown.
Add tomato, ground cumin, coriander, chilli, turmeric and masala with two cups vegetable stock and cook for ten minutes.
Add chickpeas, season well with salt and cook for seven to ten minutes or until sauce thickens.
Top with butter, sliced onions, mint and coriander.