Chickpea and Coconut Curry
Ingredients
- 1 can chickpeas
- 1/2 can coconut milk
- 1/2 can chopped tomatoes
- 1 onion
- 2-3 garlic cloves
- 1 tsp turmeric powder
- 1/2 tsp chili powder
- 1 tsp curry powder
- Salt to taste
To serve
- Rice
- Vegetables of choice
Preparation
Add a dash of oil to a large pan and heat it. Once hot, add the chopped onion and fry for 3-4 minutes until it starts to caramelize.
Add the spices and garlic cloves. Cook for another minute, stirring to avoid burning. Add a dash of water if needed to prevent sticking.
Add the drained chickpeas, coconut milk, and tinned tomatoes. Mix together and add enough boiling water to cover the chickpeas.
Cover and cook on low heat for 20-25 minutes.
Serve with rice and vegetables.
