Creamy Coconut Chickpea Curry

This could be the easiest meal you make all week – it’s totally delicious (and you won’t even miss the meat!).

1 large onion, diced 

1-2 tbsp olive oil 

1 tbsp garlic, crushed 

1 tbsp fresh ginger, finely grated 

2 x 440g cans chickpeas (drained and rinsed) 

2 tsp garam masala 

1 tsp ground cumin 

1 tsp ground coriander 

½ tsp chilli powder 

1 x 400g can diced tomatoes 

1 x 40ml can coconut cream 

1 vegetable stock cube 

To serve: Fresh coriander, fresh chilli, lime wedges 

Tip – pre-measure the spices and have the tins open and ready to go.

Gently fry onion in a tablespoon of oil, until softened.  
Add a tablespoon each of crushed garlic and ginger and fry for a further minute.  
Add chickpeas and the spices. 
Stir until spices are fragrant. 
Add diced tomatoes, coconut cream and stock cube.  
Simmer for 10 minutes.  
To serve, stir in a couple of tablespoons of chopped coriander and top with fresh chilli, coriander, and a wedge of lime.