channa dhal

300g dried chickpeas
2 tablespoons vegetable oil
1 medium brown onion, chopped finely
1 teaspoon grated fresh ginger
3 cloves garlic, crushed
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
1/2 teaspoon chilli powder
1/4 teaspoon ground turmeric
1 teaspoon yellow mustard seeds
400g tin tomatoes
2 tablespoons coconut cream
1 teaspoon salt

Place chickpeas in medium bowl, cover with water, soak overnight, drain. Boil or microwave chickpeas in water, until tender; drain.
Heat oil in large frying pan; cook onion, stirring until onion is lightly browned. Add ginger, garlic, spices and seeds; cook, stirring, until fragrant.
Add undrained crushed tomatoes, coconut cream, salt and sickpeas; cook, stirring, about 5 minutes or until mixture is thickened.

Serves 4