You need (for 4-6 portions)
• 2 onions, chopped
• 3 teaspoons oil
• 2 cloves of garlic, chopped
• ½ teaspoon cumin
• ½ teaspoon turmeric
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon coriander
• ½ teaspoon curry powder
• ½ teaspoon dry parsley
• ½ teaspoon sugar
• 1 cup sliced vegetables, such as carrot or baby marrows
• 2 x 400 g tins chickpeas, drained and rinsed
• 1 x 400 g tin whole tomatoes (or 2 fresh tomatoes, cubed)
• 1 cube chicken stock, dissolved in a cup of boiling water
• 1 teaspoon salt

Step by step
• Slowly but surely. Heat the oil and fry the onions and garlic until golden brown.
• Add the rest of the ingredients and cover it with the chicken stock.
• Simmer slowly for half an hour and have a peek every now and then to ensure there’s enough liquid in the saucepan.
• If it is too watery for your taste, remove the lid from the saucepan and let it boil rapidly until some of the liquid has boiled off.
• Serve with rice or Basmati rice.

Hint
To reduce the foaming while you are cooking the pulse, add a tablespoon of oil to the saucepan for every cup of pulse.

Variation
You can replace the tins of chickpeas with dry chickpeas, but then you first have to soak it overnight.