Chickpea Curry

Ingredients

• Brown rice
• oil
• 1 tin of chickpeas
• red onion
• 1.5 clove of garlic
• ½ thumb of ginger
• 1 red chilli
• 1 tbsp curry powder
• 1 tsp cumin powder
• 1 tsp ground coriander
• 1 tsp ground paprika
• ¼ tsp cayenne
• 1 tin chopped tomatoes
• 1 tin coconut milk
• salt and pepper
• 25g fresh coriander
• lime zest
• ¼ a lime of juice

Directions

1. Get your rice on. Heat the oil on a high heat.
2. Drain 1 tin of chickpeas and rinse them.
3. Thinly slice a red onion and 1.5 clove of garlic, grate ½ thumb of ginger and slice 1 red chilli. Get them all into the pan and cook for 5 minutes on a high heat.
4. Add 1 tbsp curry powder, 1 tsp cumin powder, 1 tsp ground coriander, 1 tsp ground paprika, ¼ tsp cayenne. Reduce to a medium heat and cook for 2 minutes, stir constantly, add a splash a water if it’s sticking
5. Add 1 tin chopped tomatoes, 1 tin coconut milk and the chickpeas. Add the some salt and pepper to taste.
6. Bring to a boil and then reduce to a simmer. Cook for about 15-20 minutes, until the consistency is a nice thick curry.
7. Chop 25g fresh coriander (or use dried stuff, who cares) and add to the pan along with some lime zest.
8. Add ¼ a lime of juice, season to taste