Tomato & Chickpea Curry
How to Make It
Pour the olive oil in a pan on a 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.