- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/ 4 teaspoon cayenne powder
- 1/ 4 teaspoon ginger powder
- 1/ 4 teaspoon paprika
- 1/ 2 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 cup Passata or puréed tomatoes
- 2 cups fresh tomatoes, chopped
- Kosher salt, to taste
- 1 cup water
- 1 teaspoon sugar
- 2 cups cooked chickpeas
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh cilantro, chopped
Heat the oil in a large, heavy bottomed pan on medium high. Once hot, add the onion and cook until softened, about 6-8 minutes. Add the garlic and all the dried spices and cook, stirring often until fragrant, about 2 minutes.
Add the Passata, chopped tomatoes, water, salt, and sugar, and cook, covered on medium heat for 20 minutes.
Add the cooked chickpeas and cook a further 20-25 minutes, until the mixture is thick and the sauce has turned a dark shade of red.
Before serving, stir in the fresh parsley and cilantro. Serve piping hot with or without a drizzle of quality olive oil.