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Chickpea curry

An easy vegan dish.

Ingredients

• A can of chickpeas
• A can of chopped tomatoes
• A can of coconut milk
• Two large tomatoes, diced
• 2 onions, finely sliced
• 2 garlic cloves
• 1 Tsp turmeric
• 1 Tsp garam masala
• 1 Tsp ground coriander

Instructions

• Heat some olive oil in a large pan and add the onions and the garlic. Cook until softened.
• Add the spices, stir to combine. Cook for a few minutes, then add the can of chopped tomatoes. Simmer for 10 minutes.
• Pour in the coconut milk and season. Bring to the boil and simmer for a further 10-15 minutes or until the sauce has thickened.
• Add the chickpeas and the tomatoes, and warm through.

Serve with basmati rice and fresh coriander.