Chickpea Curry (from The Happy Pear)

INGREDIENTS
Serves 4

½ red onion
2 tbsp olive oil
1 clove of garlic
½ thumb-sized piece of ginger
½ a red chilli
1 tbsp curry powder
1 tsp cumin powder
1 tsp ground coriander
1 tsp ground paprika
1 400g tin chopped tomatoes
1 400g tin coconut milk
1 400g tin of chickpeas (drained and rinsed)
1 tsp salt
½ tsp ground black pepper
small bunch of coriander
zest of ½ lime
juice of ½ lime
1 avocado (optional)

METHOD

• Heat the oil on a medium heat.
• Thinly slice the onion and garlic and add to the pan.
• Grate the ginger into the pan. No need to remove the skin!
• Thinly slice the chilli and add to the pan.
• Add the spices and cook for 30 seconds.
• Add the chopped tomatoes, coconut milk and chickpeas.
• Add the salt and pepper.
• Chop the coriander and add to the pan along with the lime zest.
• Add the lime juice, season to taste and serve with avocado and the grain of your choice. Lovely!