Mild Coconut Chickpea Curry

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Ingredients

Canned bean and chickpea amounts refer to the can label weight before draining.

• 800 g canned chickpeas, drained and rinsed
• 400 g canned chopped tomatoes
• 400 ml canned coconut milk
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp neutral oil
• 2 tsp mild curry powder
• 1 tsp ground ginger
• 0.25 tsp salt, or to taste
• 1 tbsp lime juice

Method

1. Soften the onion

   Heat oil in a pot over medium heat. Cook onion for 5 minutes until soft. Add garlic, curry powder, and ginger and stir for 30 seconds.

2. Cook the tomato base

   Add tomatoes and simmer for 5 minutes, stirring occasionally.

3. Add coconut and chickpeas

   Stir in coconut milk and chickpeas. Simmer gently uncovered for 10–12 minutes until the sauce coats the chickpeas.

4. Balance the flavor

   Stir in lime juice and salt to taste. Serve hot with cooked rice or flatbread.