Chickpea Curry (Vegetarian)

This is a great quick and easy dinner recipe. Pretty cheap, too, if you're into that kind of thing.

Tastes wonderful with Chapati, or rice (you should try adding bits of ginger to the water next time you cook rice - lemongrass works great as well).

Just get out a pan and your usual chopping knife with your favourite chopping board (that nice one made of acacia wood) and get started.

For the curry you need:

• Oil for the pan
• Onions (two will do - more if you like them)
• Garlic (I recommend up to 3 cloves)
• Ginger
• Cilantro (loooads)
• Can of chickpeas (with juice)

The Curry spices:

• Cloves (5 or 6)
• teaspoon of cumin, coriander, cayenne pepper (or white), tumeric
• Salt

1. Heat up pan, add oil.

2. Chop onions, garlic, ginger and add to pan.

3. While they are frying (you want them limp), grind together curry spices. Again, best if you are using seeds and full cloves. Use that special marble pestle and mortar in the back of your cupboard.

4. Add the spices to pan.

5. Throw in the chickpeas with its juice.

6. Stir around for a little while until chickpeas get a little mushy. Throw in cilantro at the very end.