chickpea curry

Step 1/4

• 400 g canned diced tomatoes
• 2 tbsp coconut oil
• 1 onion

• frying pan
• knife
• wooden spoon

chop the onion, garlic, and ginger finely. Heat up the coconut oil in a big pan and add the onion and the canned tomatoes. leave to cook for about 10 minutes or until the onions are soft.

Step 2/4

• 3 cloves garlic
• ½ tsp ginger
• 1½ tbsp garam masala
• 1 tbsp curry powder
• 1 tsp chili flakes

add the ginger, garlic, garam masala, curry powder, and chili flakes. stir to combine and leave to cook for a few minutes.

Step 3/4

• 400 g canned chickpeas
• 400 ml coconut milk

drain and rinse the chickpeas and add them to the pan. add the coconut milk and stir well.

Step 4/4

• 1 lime
• salt
• pepper

season to taste with salt and pepper and add the juice of most of the lime, reserving small slices for garnish. plate with rice and enjoy.

Enjoy your meal!