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tomato & chickpea curry

makes 4

1TSP GARAM MASALA

1TSP TUMERIC

1 TSP GROUND CORIANDER

2 ONIONS

2 CLOVES OF GARLIC

400G CAN TOMATOES

400ML CAN COCONUT MILK

400G CAN CHICKPEAS

2 BIG TOMATOES

CORIANDER

BROWN RICE 

1. Heat a splash of olive oil and add the onions, finely sliced until they are softened 

2. Add the spices and crushed garlic cloves and stir to combine

3. After a couple of minutes add the tinned tomatoes and simmer for 10 minutes

4. Pour in the coconut milk and add the fresh tomatoes too

5. Bring to the boil and simmer until the sauce has thickened

6. Add the rinsed chickpeas and warm through. 

7. Add your desired amount of chopped coriander and serve with rice