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< Coconut curry chickpea bowl

Yield: 4 ppl

Time: 1 hour

Ingredients

1 onion, diced
2 cloves garlic, finely chopped
3 cm knob ginger, finely chopped
Coconut oil
1 stalk lemongrass, bruised
85g Thai red curry paste
2 T tomato paste
1 can coconut milk
2-3 cans chickpeas
S&P
Juice of 1 lime

Method

Fry onions to soften
Add ginger, garlic and fry.
Add all remaining ingredients, except lime juice and simmer for 15 minutes (add some water if it gets too dry).
Add lime juice to taste.
Keep checking until chickpeas are soft.
Serve chickpea curry with rice or naan bread and fresh coriander.