Total cooking and preparation time approximately 15 minutes

Serves 2

Ingredients

1 tbsp ghee or vegetable oil
1 large or 2 small onions, chopped
3 cloves garlic, crushed
3 fresh hot chillies, sliced
1 tsp English mustard
8 oz tin chickpeas, drained
1 tbsp dried dried coriander
½ tsp salt
½ tsp coarse ground black pepper
½ pint whipping cream

Method

1. Heat the oil in a karahi or wok on a moderate heat and fry the onion, garlic and chillies for about 5 minutes, until the onion is softened.
2. Stir in the mustard then the chickpeas, coriander, salt, pepper and cream and cook for about another 2 minutes, until heated through.
3. Serve with basmati rice and naan bread.