• 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


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.
  • Add in all the spices + the garlic cloves. Cook for another minute and continue stirring to avoid burning.

  • Add a dash of water to prevent from sticking.

  • Add in the drained chickpeas, coconut milk and tinned tomatoes.

  • Mix everything together, add bit of boiling water just to enough to cover the chickpeas.

  • Put the lid on an cook on a low heat for 20-25 minutes. Serve with some rice and veggies.

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