Chana Masala with Coconut Milk

Ingredients

• 2 cans chickpeas ((2 x 400 g))
• 400 ml coconut milk
• 2 small onions
• 3 garlic cloves
• 1 cm ginger
• 4 tbsp tomato paste
• 1 tbsp vegetable oil
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp cumin
• 2 tsp garam masala
• 1/4 tsp salt

Instructions

1. 1

   Finely dice the onion, garlic and ginger.

2. 2

   Heat the oil in a pot on medium heat, then sautee the diced vegetables for a few minutes until the onions turn translucent.

3. 3

   Add the spices and tomato paste to the onions. Stir to combine, and sautee for 2 minutes. This allows the flavors to really develop.

4. 4

   Add the chickpeas, and allow them to cook with the seasoning for another minute.

5. 5

   Then, add the coconut milk. Leave the curry to simmer for about 5 minutes. Serve it immediately while it's hot.