2 onions, finely chopped
1 tsp cumin
1 tsp garam masala
1 tsp ground ginger
1 tsp cayenne pepper
salt and black pepper
naan bread and/or rice
1 Heat the oil in a pan over a medium heat and cook the onions for about 15 minutes, stirring often, until they are a deep golden brown.
2 Add the garlic and spices, season and cook for one minute until fragrant.
3 Add the tomatoes and chickpeas. Stir everything together and simmer over a medium heat for about 10 minutes, until the liquid is slightly reduced and the flavours have combined. Season to taste.
4 Turn off the heat and add the coriander. Stir in a dollop of natural yoghurt.
5 Serve with naan bread and/or rice, with some extra natural yoghurt and coriander on the side