• 2 cloves garlic
  • 40 g ginger (thumb)
  • 1 red chilli
  • 2tsp yellow mustard seeds
  • 400g chopped tomatoes
  • tin chickpea
  • 2 onions
  • 1tsp cumin seeds
  • 50 g cashew nuts

The recipe

  • Peel and thinly slice garlic and ginger into matchsticks.
  • Finely chop red chilli
  • Warmgroundnut oil in a saucepan, add the garlic, ginger and chilli and fry for 2 or 3 minutes over a moderate heat, until the garlic is pale gold.
  • Stir in 2 tsp of yellow mustard seeds.
  • Let them cook for a couple of minutes then stir in 400g of canned, chopped tomatoes and leave to cook for 15 minutes, giving it the occasional stir.
  • get separate pan
  • Peel 2 onions, halve them then cut into thick segments.
  • Cook the onions in 2 tbsp of olive oil until soft then add 1 tsp of cumin seeds and 50g of whole cashew nuts. Fry till the onions are soft and deep gold in colour.
  • add chickpeas and stir into the tomato sauce. when warm put into 2 bowls
  • Spoon the onion and cashews on top and serve,