Kcal 130
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Tomato and Chickpea Curry


Pour the olive oil in a pan on medium heat. Then add the onions and cook for 8-10 minutes until soft.

Add the garlic, turmeric, garam masala, salt and pepper and cook for a further 2 minutes.

Pour in the tinned tomatoes, combine and simmer for 10 minutes.

Pour in the coconut milk, bring to boil and then simmer for a further 10 minutes.

Tip in the drained chickpeas and cook for another 5 minutes, then serve.


1 tin coconut milk

1 tin chickpeas

1 tin chopped tomatoes

2 onions, chopped

2 garlic cloves, minced

1 tbsp olive oil

1 tsp garam masala

1 tsp turmeric

Salt and pepper to taste