1 carrot chopped 2 x onion chopped 1 x jar of chickpeas 1 x clove garlic 1 tbsp of ginger and garlic paste 1 tbsp of lazy garlic basil 1 x bay leaf 2 x boiled eggs 2 x tomatoes crushed
METHOD:
chop one onion and chopped carrot and place in a pan with boiling water and boil for 20 minutes then when done drain the veggies into a bowl (this will be the stock)and then place the onion and carrot and handful of chickpeas and some basil and some ginger and garlic paste and a drop of lemon juice into a blender and blend into a paste, set aside now chop up the other onion and put some ghee in a pan and fry the onions and chopped garlic, when light brown chuck in the tomato sauce you just squished and stir for a few minutes, now add the chickpeas in and stir and add the onion and carrot paste into the pan and simmer. Now add the broth into the pan and salt and pepper and the rest of the basil and then the sliced boiled eggs and heat up on high heat until it starts bubbling then lower the heat to low and place the lid on and leave for 10 minutes.
