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