INGREDIENTS

• ½ red onion
• 1 clove of garlic
• ½ a thumb-size piece of ginger
• ½ a red chilli
• 1 x 400g tin of chickpeas
• 1 tbsp curry powder 1 tsp ground cumin 
• 1 tsp ground coriander
• 1 tsp sweet paprika 
• 1 x 400g tin of chopped tomatoes
• 1 x 400g tin of low-fat coconut milk
• 1 tsp salt
• ½ tsp ground black pepper
• a handful of coriander
• zest of ½ a lime
• juice of ½ a lime 

INSTRUCTIONS

1. Peel and chop the onion & garlic. 
2. Peel and grate the ginger. 
3. Thinly slice the chilli. 
4. Drain and rinse the chickpeas.
5. Put 3 tbsp of water to a hot pan, add the prepared onion, garlic, ginger and chilli. 
6. Cook for 2 minutes, until they get soft, stirring continuously.  
7. Mix all the spices in a small bowl/cup and add in. Cook for 30 secs, continuing to stir. 
8. Add in the drained chickpeas together with the chopped tomatoes, coconut milk, salt and pepper. 
9. Chop the coriander and add to the pan along with the lime zest.  
10. Add the lime juice, season to taste and serve with the grain of your choice.