Quick Chickpea Curry

Quick and easy but also lovely to the taste

Serves 4 (Estimated) Rating 4/5

Prep Time 5 Minutes Cooking Time 15 Minutes

Vegan safe Vegetarian

1 tablespoon canola oil.
2 cups tinned chickpeas - drained and rinsed well.
1/3 teaspoon salt + more to taste if required.
1 teaspoon Garam Masala.
1 teaspoon ginger powder.
175 gram tomato passata.
110 gram coconut milk.
Chopped fresh cilantro for garnish.
In a large pot with canola oil over medium to high heat, add the chickpeas, salt, garam masala, and ginger powder.
Give it a quick mix and let it cook on high heat for 3-4 minutes.
Stir to prevent it from burning.
Reduce the heat to low and add in the passata and coconut milk.
Stir and let it cook for about 5 minutes until hot.
Add more salt if required.
Once the curry is hot and creamy, transfer it to a bowl, garnish with chopped cilantro.