400-500 g. cooked chickpeas
2 red peppers
1 onion
3-4 cloves of garlic
2 tomatoes
1/4 tsp. each of powdered ginger, turmeric and cumin
1 large pinch of methi leaves
Salt
Oil for frying
Chop the onion peppers and tomatoes. Heat some oil in a large
frying pan and throw in the onions. Fry until they are transparent
then add the peppers and tomatoes. Crush the garlic with the side
of a knife and add it with the spices and salt. Stir and, when
you can smell a nice cooking-garlicky smell, chuck in the chick-peas
and cover the lot with boiling water from the kettle. Cover the
pan, leaving a space for steam to escape, and cook for about 20
minutes (until about a third of the water remains). Crush the
methi leaves between your fingers and sprinkle them on about five
minutes before the end of cooking.