Chana Vindaloo | Spicy Indian Chickpea Curry

Drain and rinse the canned chickpeas under cold running water, then leave them to drain. Peel and finely chop the yellow onion. Peel the garlic cloves and grate the fresh ginger on a fine grater.

In a small bowl, prepare the aromatic Vindaloo base: mix the red wine vinegar with the crushed garlic, grated ginger, ground cumin, Garam Masala, ground turmeric, sweet paprika, and salt until you get a smooth and intensely fragrant paste.

In a deep saucepan or large frying pan, heat the sunflower oil over medium heat. Add the chopped onion and sauté for 6-8 minutes, stirring regularly, until soft and golden-brown.