Vegan, healthy and cheap: this tasty chickpea curry is perfect for a weekday dinner.
1 tbsp vegetable oil
1 onion, chopped
1 garlic clove, crushed
¼ tsp salt
½ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground turmeric
¼ tsp red chilli powder
1 fresh tomato, chopped
400g tin chickpeas, drained and rinsed
5cm/2in piece fresh root ginger, grated
pinch garam masala
pitta breads or plain basmati rice, to serve
