Dave's Eats

• 2 Tbsp 2 Tbsp (26 g) vegetable oil
• 1 tsp 1 tsp (2 g) cumin seeds

• 2 Tbsp 2 Tbsp (26 g) vegetable oil
• 1 tsp 1 tsp (2 g) cumin seeds

Heat oil in pan over medium-low heat. Add cumin seeds and cook until they start popping.

• 2 2 onions, chopped and loosely packed
• ¹⁄₄ tsp ¹⁄₄ tsp (2 g) salt

• 2 2 onions, chopped and loosely packed
• ¹⁄₄ tsp ¹⁄₄ tsp (2 g) salt

Add chopped onions, then add salt. Cook, stirring occasionally, for up to 30 minutes or until soft and golden.

• 4 cloves 4 cloves garlic, crushed
• 1 Tbsp 1 Tbsp fresh ginger, grated

• 4 cloves 4 cloves garlic, crushed
• 1 Tbsp 1 Tbsp fresh ginger, grated

When onions are translucent add garlic and ginger.

• ¹⁄₂ tsp ¹⁄₂ tsp (1 g) turmeric
• 1 tsp 1 tsp (2 g) coriander
• 1 tsp 1 tsp (2 g) cumin
• ¹⁄₂ tsp ¹⁄₂ tsp (1 g) garam masala

• ¹⁄₂ tsp ¹⁄₂ tsp (1 g) turmeric
• 1 tsp 1 tsp (2 g) coriander
• 1 tsp 1 tsp (2 g) cumin
• ¹⁄₂ tsp ¹⁄₂ tsp (1 g) garam masala

Stir in spices and bring out flavours. Add a bit of water if it sticks too much to pot.

• ¹⁄₄ tsp ¹⁄₄ tsp (2 g) salt

• ¹⁄₄ tsp ¹⁄₄ tsp (2 g) salt

Add salt to taste.

• ¹⁄₂ tsp ¹⁄₂ tsp (1 g) cayenne

• ¹⁄₂ tsp ¹⁄₂ tsp (1 g) cayenne

Add chili powder or cayenne to taste.

• 14 fl. ozs. 14 fl. ozs. (420 g) diced canned tomatoes

• 14 fl. ozs. 14 fl. ozs. (420 g) diced canned tomatoes

Stir in tomatoes and cook for about 10 minutes.

• 38 fl. ozs. 38 fl. ozs. chick peas

• 38 fl. ozs. 38 fl. ozs. chick peas

Rinse chick peas under cold water and add.

• ¹⁄₂ cup ¹⁄₂ cup (120 g) water

• ¹⁄₂ cup ¹⁄₂ cup (120 g) water

Add water just to cover. Bring to light boil and then simmer for at least 20-30 minutes.

• ¹⁄₂ cup ¹⁄₂ cup cilantro

• ¹⁄₂ cup ¹⁄₂ cup cilantro

Fold in cilantro (saving some for garnish) at last minute and serve.

Garnish with fresh cilantro.

Garnish with fresh cilantro.