Chickpea Curry

This is a fab and cheap curry to make. Completely veggie and it uses turmeric which has so many health benefits so it's definitely worth having a go of.

ingredients

1 can of chickpeas

1 can of chopped tomatoes

1 onion

2 clove garlic

1 thumb-sized fresh root ginger

1 red chilli (you can use less if you're not a fan of hot spice)

2 tablespoons of oil ( I used coconut oil if not vegetable)

1 teaspoon mustard seeds (I used yellow but you can use black)

2 teaspoons of garam masala

2 teaspoons of ground coriander

2 teaspoons of cumin

2 teaspoons of paprika

Half a teaspoon of turmeric

2 tablespoons coconut milk

1 handful of fresh coriander 

half the juice of a lime

sea salt

Drain and rinse your chickpeas. Finely dice the onion, finely chop the garlic and grate your ginger ( I freeze mine which makes it easier to grate and it also lasts a life time!) Next you want to heat the oil in your saucepan- you want to do this on a medium heat. Add the onion, making sure to stir until the onion starts to soften and go a golden colour. Next you want to add your garlic and ginger and cook for a minute- watch out because garlic burns very easily!

You then want to add all your spices, a long with a good pinch of salt and chopped chilli. Turn down the heat so they don't burn.

Chuck in your chopped tomatoes and give everything a big stir. Once it has been cooking for a couple of minutes you want to add your chickpeas and coconut milk. Cook for a few minutes to make sure everything is well mingled together and also heated through. Add your lime juice and stir.

Your curry is now ready to serve with a little fresh coriander sprinkled on top. I serve mine with rice or cauliflower rice... it's your curry so you decide!

Delicious.