
INGREDIENTS
- 1 can chickpeas
- 1/2 can lite coconut milk
- 1/2 can chopped tomatoes
- 1 onion – finely chopped
- 2-3 garlic cloves – minced
- 1 tsp of turmeric powder
- 1/2 tsp chilli powder
- 1 tsp curry powder
- Salt to taste
METHOD
To serve: rice and veggies of your choice (we used baby butternut and courgettes)
- Add a dash of oil to a large pan and once hot add in the chopped onion. Fry the onion gently for 3-4 minutes until it starts to caramelised.
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Add in all the spices + the garlic cloves. Cook for another minute and continue stirring to avoid burning.
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Add a dash of water to prevent from sticking.
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Add in the drained chickpeas, coconut milk and tinned tomatoes.
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Mix everything together, add bit of boiling water just to enough to cover the chickpeas.
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Put the lid on an cook on a low heat for 20-25 minutes. Serve with some rice and veggies.