Coconut Chickpea Curry
Ingredients
- recipe:
- 1 can chickpeas
- 1/2 coconut milk
- 1/2 chopped tomatoes
- 1 onion - finely chopped
- 2-3 garlic cloves - minced
- 1 tsp turmeric powder
- 1/2 tsp chili powder
- 1 tsp curry powder
- salt to taste
Preparation
Add a dash of oil to a large pan and once hot add in the chopped onions
Fry the onion gently for 3-4 minutes until it starts to caramelise
Add in all the spices + the garlic cloves
Cook for another minute and continue stirring to avoid burning
Add a dash of water to prevent from sticking
Add in the drained chickpeas, coconut milk, and tinned tomatoes
Mix everything together, add a bit of boiling water just to cover the chickpeas
Put the lid on and cook on a low heat for 20-25 minutes
