Tomato and Chickpea Curry

A very satisfying vegan chickpea curry

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Serves 4 (Estimated) Rating 3/5

3 stars

Prep Time 10 Minutes Cooking Time 45 Minutes

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Vegan safe

Carbon Rating A

CO2e Information

1 tbsp Olive Oil
2 Onions, finely chopped
2 Garlic Cloves, finely chopped
1 tsp Garam Masala
1 tsp Turmeric
1 tsp Coriander
400 g Plum Tomatoes
400 g Coconut Milk
Salt and Pepper
400 g Chickpeas, rinsed
2 Tomatoes, quartered
½ Pack Coriander, finely sliced

So heat the oil in a large pan and then add the onions.
Now cook until softened.
Next Add the garlic and spices, stir to combine.
Now cook for another 2 minutes.
Pour in the canned tomatoes, mix in well
Simmer for 10 mins.
Pour in the coconut milk and season.
Bring to the boil.
Simmer for 15 minutes or until the sauce has thickened.
Add the chickpeas and the tomatoes.
Cook for 5 minutes.
Garnish with the coriander and serve.