butter chickpea

finally, a curry recipe that doesn't take hours to make. thanks stonesoup!
here's the recipe, fairly easy and straightforward, the only thing I add was I add chopped coriander at the end. Head to stonesoup for video instructions. Because the ingredient list is quite short, make sure to use high quality spices, invest in a good garam masala. I got mine from a cute spice shop called gewurzhaus in Carlton.

ingredients :
2 tablespoons garam masala
1 – 2 teaspoons dried chilli flakes
1 can chickpeas (400g / 14oz), drained
1 can tomatoes (400g / 14oz)
2 – 3 tablespoons cream

1. Heat a few tablespoons olive oil in a saucepan. Cook garam masala and chilli over a medium high heat for about 30 seconds.

2. Add drained chickpeas and cook for another minute or so.

3. Add tomatoes and their juices and bring to a fast simmer.

4. Cook for about 5 minutes, stirring every now and then and breaking up the tomato with a fork.

5. When the sauce has reduced a little stir in the cream. Taste and season.