Quick and Easy Coconut Chickpea Curry
Ingredients
- 1 can of chickpeas
- 1/2 can of coconut milk
- 1/2 can of chopped tomatoes
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 1 tsp of turmeric powder
- 1/2 tsp of chilli powder
- 1 tsp of curry powder
- Salt to taste
Preparation
Add a dash of oil to a large pan and once hot, add the chopped onion. Fry gently for 3-4 minutes until it starts to caramelize.
Add all the spices and 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 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 vegetables of your choice.
