I found this recipe in a Linda McCartney book, I make other chickpea curries, but this is the simplest, and as contains sesame seeds, which are full of calcium and othe minerals

Ingredients

• 2 tablespoons of oil
• 2 onions thinly sliced
• 2 cloves of garlic crushed
• 2 tablespoons of sesame seeds
• 1 tablespoon of curry powder
• 1 teaspoon soy sauce
• 2 tins of chickpeas
• 3 tablespoons of lemon juice
• Good dose of mixed herbs
• black pepper

Instructions

1. Fry the onions and garlic in the oil gently and covered for 25 minutes or until soft and golden.
2. Add the sesame seeds and curry powder, and cook uncovered, for a further 5 minutes occasionally stirring.
3. Drain the chickpeas reserving 100ml of the liquid.
4. Add the chickpeas and reserved liquid to the curry, cook stirring occasionally until most of the liquid has evaporated.
5. Add the other ingredients, stir through, and serve on bed of rice.