1 can of chickpeas

1/2 can of coconut milk 

1/2 can of chopped tomatoes 

1 onion – finely chopped 

2-3 garlic cloves – minced 

1 tsp of turmeric powder 

1/2 tsp of chilli powder

1 tsp of curry powder 

Salt to taste 

To serve: rice and veggies of your choice ( I went for steamed broccoli)

Add a dash of oil to a large pan and once hot add in the chopped onion. Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in all the spices + the garlic cloves. Cook for another minute and continue stirring to avoid burning. Add a dash of water to prevent from sticking. Add in the drained chickpeas, coconut milk and tinned tomatoes. Mix everything together, add bit of boiling water just to enough to cover the chickpeas. Put the lid on an cook on a low heat for 20-25 minutes. Serve with some rice and veggies.

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This Post Has 5 Comments

  1. Kristen

    What size can of chopped tomatoes? Makin this for lunch today!

  2. Sarah

    So good! I added some frozen, chopped spinach to the mix to sneak in some greens. A new go-to recipe for sure.

  3. Erica

    Hi there. This looks delicious and I plan to make tonight. For the ingredient amounts, how many ml is the coconut milk and tomatoes. I have a can of coconut milk (200ml) and tomato (398ml). Also chickpeas is 398ml. Are these all correct amounts to use? Thanks!

  4. Carlos

    How many servings?

  5. Flora

    Best recipe ever! So Good.
    My tried and true go to recipe so quick.

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