[minesawine]

Anyone got an easy tried and tested recipe ?

Thank you

[Mongodude]

ive made this quite a few times http://allrecipes.com/recipe/sri-lan...ry/detail.aspx just leave out the chicken and use chickpeas, its works great.

[c4rv]

for 4 people

2 cans of boiled chick peas
couple of table spoons of oil (I use sunflower)
1/2 tsp cumin
1/2 tsp mustard seeds
1/2 onion chopped
2 cloves of garlic crushed
small piece of ginger finely chopped or grated
1 tsp chilli powder or fresh chilli (adjust to taste)
1/2 tsp tumeric
1 tbsp ground corriander and cumin seeds (you can them ready mixed in most places now)
1 can of tomatoes
Small sprig of fresh coriander chopped.

Heat oil until you can see it shimmering.
Add mustard seeds and cumin, after a few seconds add onion.
Cook for around 1 minute then add garlic and ginger.
Cook for a further minute and add remainder of ingredients except coriander.
Simmer for 10 minutes, add water if it gets too dry.
Add fresh coriander and serve.

[seriousman]

CHOLE
250g (9oz) chickpeas or 2 tins
2 teaspoon (tsp) fresh ginger, very finely chopped
3/4 tsp turmeric + 1/4 tsp
3/4 tsp chilli powder + 1/2 tsp
3 tablespoon (tbsp) vegetable oil
2 small onions, finely chopped
2-3 fresh chillies, coarsely chopped
2 cloves
1/2 tsp garam masala
140g (5oz) fresh tomatoes, peeled and chopped or one tin chopped tomatoes
salt to taste
handful of fresh coriander
Place chickpeas into a pan with1tsp ginger, 3/4tsp chilli and turmeric. Add 2 litres (2pints+) of water, bring to the bol and simmer for 2 hours or until soft (alternatively, simmer tinned ones for 20 minutes). Remove skins when cool.
Heat oil in large saucepan, add the onion, garlic, 1 tsp ginger and fresh chilli. Fry briskly over a medium heat for 3 minutes, stirring regularly - the onions need to caramelise, but must not burn (this caramelisation is key to cooking Indian food). Stir in the cloves, turmeric, chilli powder and cook for further 2 minutes. Add the tomatoes until the mixture forms a thick paste and starts to release oil. Tip in the chickpeas, bring to the boil and then simmer until the sauce reduces. Season with salt to taste. Garnish with fresh coriander. Eat cold or reheat.
Some recipes add lemon juice or tamarind pulp and this gives it a more sour taste - still lovely though.

[minesawine]

Thanks to you all - they all look like just what I was looking for - may adapt a little but (surprisingly) I have all the spices !