Bombay Spiced Chickpeas & Tomatoes - cooking recipe

Ingredients

25 g butter
1 onion, sliced
15 cherry tomatoes, quartered
1 tablespoon curry powder
400 g chickpeas
1 lemon (Juice of)
1 tablespoon sugar
75 ml water (3 fl oz)
salt and black pepper

Preparation

Heat the butter in a frying pan and fry the onion over a gentle heat for 10 minutes, until softened.
Add the Medium Curry Powder and fry for 1 minute.
Add the remaining ingredients and bring to the boil.
Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.