Easy Coconut Chickpea Curry
Ingredients
- 1 can of chickpeas
- 1/2 can of coconut milk
- 1/2 can of chopped tomatoes
- 1 onion
- 2-3 garlic cloves
- 1 tsp of turmeric powder
- 1/2 tsp of chilli powder
- 1 tsp of curry powder
- Salt to taste
- A dash of oil
- Water as needed
For serving
- Rice
- Veggies of your choice
Preparation
Add a dash of oil to a large pan and heat it, then add the chopped onion.
Fry the onion gently for 3-4 minutes until it starts to caramelize.
Add all the spices and the garlic cloves.
Cook for another minute, stirring to avoid burning.
Add a dash of water to prevent sticking.
Add the drained chickpeas, coconut milk, and tinned tomatoes.
Mix everything together and add a bit of boiling water just enough to cover the chickpeas.
Put the lid on and cook on low heat for 20-25 minutes.
Serve with rice and veggies.
