Chickpea Curry

   Preparation time: 5 minutes Cooking Time: 25 minutes Serves: 4 Ingredients• 14 oz or 400 g canned of cooked chickpeas (drained and rinsed) • 1 tbsp canola or olive oil (or vegan butter) • 1 onion (chopped) • 1 garlic clove (crushed) • ¼ cup water • 2 inch piece of ginger (grated) • ¼ tsp paprika powder • ½ tsp cumin powder • ¼ tsp coriander powder • ¼ tsp turmeric • ¼ tsp salt • 1 medium sized fresh tomato (or 7 oz or 200 g can tomatoes) • ½ tsp garam masala • 1 tsp all-purpose seasoning (also called season-all) • 4 oz or 110 ml coconut milk (or 3 oz or 95 g creamed coconut) Preparation 1. Heat the oil (or vegan butter) and add the onions and garlic and continue cooking until caramelised. 2. Add the salt, cumin, coriander, turmeric and paprika powder. Mix for a minute and then add the tomatoes. Cook until it begins to thicken. 3. Add ¼ cup of water and stir. Then add the chickpeas and mix thoroughly. 4. Cover and simmer for 15-20 minutes, stirring every 5 minutes so that it does not stick. 5. Add the ginger and the garam masala. Cook for another 2 – 4 minutes and serve with rice or vegetables. Let me know if you try it!