Tomato & chickpea curry

• olive oil↗1 tbsp tbsp
• onions↗2

  finely sliced

• garlic cloves↗2

  crushed

• garam masala↗1 tsp tsp
• turmeric↗1 tsp tsp
• ground coriander↗1 tsp tsp
• plum tomatoes↗400g can g

  400g can

• coconut milk↗400ml can ml

  400ml can

• chickpeas↗400g can g

  drained and rinsed

• tomatoes↗2 large

  quartered

• coriander½ small pack

  roughly chopped

• basmati rice↗cooked

  cooked

Step-by-step instructions

1. 1

   Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.

2. 2

   Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.

3. 3

   Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.

4. 4

   Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.