Creamy Coconut Chickpea Curry

Ingredients

• 400 g of canned chickpeas
• 1 onion (chopped)
• 2 clove of garlic (crushed)
• 2.5 tablespoons of tomato puree
• 1 teaspoon of curry powder
• 1 teaspoons of cumin powder
• 1 teaspoon turmeric powder
• 1/4 teaspoon of coriander powder
• Salt to taste
• Paprika to taste
• 1 can of coconut milk
• 1/2 cup of vegetable broth or water
• Parsley or corriander to garnish
• A splash of Sunflower oil

Instructions

1. 1

   Heat oil in a medium-sized saucepan. Add onions and garlic and cook until soft or fragrant. Season with curry powder, cumin, coriander powder, turmeric, salt, chilli powder and cook for another 2-3 minutes.

2. 2

   Then, add tomato puree, coconut milk and stir. Add vegetable broth, bring to a boil and leave to simmer for 8-10 minutes.

3. 3

   Add chickpeas to the saucepan and cook on low to medium heat for 5-7 minutes. Finally, simmer for 2 minutes and remove from the stove.

4. 4

   Serve the creamy coconut chickpea curry with rice or roti.