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chickpea curry
Ingredients
Utensils
frying pan, knife, wooden spoon
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!
Tags
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