Instructions

1. Heat the oil in a heavy-based pan over medium heat.
2. Add the red pepper and cook until lightly brown.
3. Add the ginger and garlic, then cook for a minute.
4. Add the spices and mix well.
5. Add the chopped tomatoes and cook, under cover, for 15 minutes.
6. Add the drained chickpeas, then season to taste.
7. Cook for another 10 minutes.
8. Add some lemon juice and serve with some coriander leaves. scattered on top.