Tomato and Chickpea Curry

A very satisfying vegan chickpea curry

Serves 4 (Estimated) Rating 3 (1-5)

Prep Time 10 Minutes Cooking Time 45 Minutes

Vegan safe Vegetarian

1 Tablespoon olive oil
2 Medium onions, finely sliced
2 garlic cloves, crushed
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon ground coriander
400g tin plum tomatoes
400ml tin coconut milk
Salt and Pepper to season
400g tin chickpeas, drained and rinsed
2 large tomatoes, quartered
½ small pack fresh coriander, roughly chopped for Garnish
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.