• ¹⁄₄ cup (52 g) vegetable oil
• 2 tsp (4 g) cumin seeds

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

• 4 onions, diced
• ¹⁄₂ tsp (3 g) salt

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

• 8 cloves garlic, crushed
• 2 Tbsp fresh ginger, grated

When onions are translucent add garlic and ginger.

• 1 tsp (2 g) turmeric
• 2 tsp (4 g) coriander
• 2 tsp (4 g) cumin
• 1 tsp (2 g) garam masala

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

• ¹⁄₂ tsp (3 g) salt

Add salt to taste.

• 1 tsp (2 g) cayenne

Add chili powder or cayenne to taste.

• 28 fl. ozs. (840 g) diced canned tomatoes

Stir in tomatoes and cook for about 10 minutes.

• 76 fl. ozs. chick peas

Rinse chick peas under cold water and add.

• 1 cup (240 g) water

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

• 1 cup (16 g) cilantro

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