Chickpea Coconut Curry

Ingredients

• 2 cans (400 g each) chickpeas, drained
• 1 can (400 ml) coconut milk
• 1 can (400 g) chopped tomatoes
• 1 onion, diced
• 2 cloves garlic
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tbsp olive oil
• Cooked rice to serve
• Salt

Instructions

1. Sauté onion in olive oil until soft. Add garlic, curry powder and cumin.
2. Add tomatoes and simmer for 5 minutes.
3. Stir in chickpeas and coconut milk. Simmer for 12–15 minutes.
4. Season and serve over rice.