1 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam massala
1 tsp tumeric
1 tsp ground coriander
400 g can plum tomatoes
400 ml can coconut milk
400 g chickpeas, drained and rinsed
2 large tomatoes, quartered
½ smail pack coriander, roughly chopped
cooked basmati rice, to serve
1
Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions.
Cook until softened, about 10 minutes.
2
Add 2 crushed garlic cloves, 1 tsp garam massala, 1 tsp tumeric and 1 tsp ground coriander, then stir to combine.
Cook for 1 to 2 minutes, then pour in 400g can of plum tomatoes, break up with a wooden spoon and simmer for
Ingredients
1 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam massala
1 tsp tumeric
1 tsp ground coriander
400 g can plum tomatoes
400 ml can coconut milk
400 g chickpeas, drained and rinsed
2 large tomatoes, quartered
½ smail pack coriander, roughly chopped
cooked basmati rice, to serve
Directions
1
Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions.
Cook until softened, about 10 minutes.
2
Add 2 crushed garlic cloves, 1 tsp garam massala, 1 tsp tumeric and 1 tsp ground coriander, then stir to combine.
Cook for 1 to 2 minutes, then pour in 400g can of plum tomatoes, break up with a wooden spoon and simmer for