chickpea curry

Step 1/ 4

• 266⅔ g canned diced tomatoes
• 1⅓ tbsp coconut oil
• ⅔ 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

• 2 cloves garlic
• ⅓ tsp ginger
• 1 tbsp garam masala
• ⅔ tbsp curry powder
• ⅔ 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

• 266⅔ g canned chickpeas
• 266⅔ ml coconut milk

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

Step 4/ 4

• ⅔ 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!