Traditional Pakistani dish eaten with naan bread or crusty bread.serves 2 people.cooking time 10 min.

• 1 chickpea tin (400 gms)
• 1 small onion chopped
• 2 cloves garlic minced
• 1 teaspoon ginger grated
• 4 medium tomatoes chopped or 1 tablespoon tomato puree
• 1 green hot chilli
• Half a cup green corriander chopped
• few mint leaves chopped
• 1 teaspoon chilli powder
• 1 teaspoon ground corriander
• Half teaspoon garam masala
• Half teaspoon turmeic
• 2 teaspoon curry powder
• salt to taste
• 1 tablespoon olive oil or any other oil.

Heat oil in a wide bottomed pan or a wok. When heated put all the ingredients together. Stir for two minutes to mix thoroughly. Cover the pan/wok. Simmer on very low heat till ten min.

Serve with naan or pitta bread along with salad - easy isn't it.

If you want to eat it with pasta or rice then add 2 cups of water when simmering. Water must be boiling hot when added.