2 onions, thinly sliced
4 cloves garlic, crushed
1-2 green chilis, finely sliced
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon garam masala
4 tomatoes, chopped
2 tablespoon fresh cilantro/coriander leaves, chopped
2 tablespoon fresh mint, chopped or 2 teaspoon dried
1 1/2 cups/225g garbanzos/chickpeas, cooked
oil or ghee
salt and pepper

1. Take a heavy pan and heat the oil or ghee. When it is hot, put in the onions and garlic and saute them gently for about 5 minutes until golden.
2. Now add the chilis, turmeric, paprika, cumin, ground coriander and garam masala and fry for 2 minutes, stirring frequently.
3. When this is done, put in the tomatoes, 1 tablespoon of the fresh cilantro/coriander leaves together with the mint and cook, stirring, for about 10 minutes until the tomatoes have mushed down into a puree.
4. Put in the garbanzos/chickpeas now and cook for a further 10-15 minutes or better still, remove the pot from the heat and leave for several hours so that the flavours blend well. Then re-heat, scattering the remaining chopped cilantro/coriander leaves on top. Serve with yougurt and cucumber raita or sambal.

Adaptation: use mushed chili/coriander in soya oil, mixed herbs rather than mint, grind-your-own cumin.