Spicy Chick Peas

Heat 3 tsps vegetable oil in a saucepan. Add 1 tsp cumin seeds and 1 tsp black mustard seeds. When the seeds start 'popping' add 1 very finely diced onion to the pan.

Stir the onion occasionally until medium brown.

Add 1 tsp ginger and garlic paste and stir for 30 seconds.

Pour in a 400g can of decent chopped plum tomatoes, 1 tsp turmeric powder, 1/2 tsp salt and 1/2 tsp red chilli powder. If you like it hot then add extra chopped chilli .

Mix well and cook on medium/high heat, stirring occasionally to avoid sticking on the bottom of the pan.

The oil should start to separate on top of the sauce and also around the edges of the pan. This stage is crucial as it refries all the spices for the full flavour.

Add 1 can of rinsed and drained chick peas, mix them in, turn the heat to as low as possible and put a lid on.

Leave for half an hour, stir in some fresh chopped coriander and serve on a bed of basmati rice.

Mmmmm, yummy!