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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.