2 tbsp of olive oil
2 garlic cloves
1 tbsp of ginger finely shredded
1 1/2 tsp of cumin
1 1/2 tsp of coriander
1 tsp of tumeric
2 tbsp of flour
1l of stock
1 cups of cooked chick peas
2 cups of very thick tomato sauce
Grate the lemon and juice it.
In a deep frying pan, heat the oil.Sauté the shredded onion and garlic with the ginger. Add the spices, the grated lemon and stop when the onions are gold. Add the flour and stir (don’t take the pan off the heater even if the heat is stopped). It should become a little brownish.
In a deep pan add the spices, the stock and the tomato sauce, and cook over medium heat for ten minutes.
Add the chick-peas and the lemon juice and cook for 5 to ten more minutes.
Serve with fresh coriander.