Olive oil
1/2 brown onion diced
2 cans rinsed chickpeas
1 tbsp curry powder
2 tbsp tomato paste
1 tbsp garlic paste
1 tsp chilli paste
1 can diced tomatoes
270ml can full fat coconut milk 2 cups chopped kale or spinach

Rice, natural yogurt and lemon to serve

INSTRUCTIONS:

INGREDIENTS

TOMATO CHICKPEA CURRY

In a large pan, fry your onion with your olive oil.
Add in your chickpeas and curry powder and stir.
Add your tomato pasta, garlic pasta and chill and stir.
Add your canned tomato and coconut milk and stir.
Stir in your chopped greens and let simmer for 10 minutes.
Serve with rice, natural yogurt and a squeeze of lemon juice.

Prep time: 10 minutes

Cook time: 15 minutes

NOTES:

*I love using ayamaustralia brand for my coconut milk

The measurements and ingredients can easily altered to suit your own taste.