Easy Coconut Chickpea Curry
Ingredients
- 1 can chickpeas
- 1/2 can coconut milk
- 1/2 can chopped tomatoes
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 1 tsp turmeric powder
- 1/2 tsp chilli powder
- 1 tsp curry powder
- Salt to taste
For serving
- rice
- vegetables of your choice
Preparation
Add a dash of oil to a large pan and once hot 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 and continue 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 vegetables of your choice
