Serves 3 or 2 if very hungry
Ingredients
- 1 tbsp oil
- 1 small onion – peeled and finely chopped
- 1 clove garlic — peeled and finely chopped
- 1 cm fresh ginger – peeled & grated (or 1 tsp ground ginger)
- 1 chilli – chopped (leave seeds in if you like it spicy)
- 1 tsp each cumin powder, ground coriander, paprika
- 1 400g tin chopped tomatoes
- 1 400g tin coconut milk
- 1 400g tin of chickpeas (rinsed and drained – keep chickpea water for egg substitute in baking)
- Small bunch of coriander – chopped
- Juice and zest of ½ lime
- ½ peeled and sliced avocado (optional)
- 1 tbsp sour cream (optional)
Method
- Heat oil in a medium sized pan over medium heat
- Add onion and cook for 2 minutes
- Add garlic, ginger and chilli and cook for 2 more minutes
- Add the spices and toss for 30 seconds
- Add tomatoes, coconut milk and chickpeas
- Season with salt and pepper
- Add coriander, lime zest and juice
- Serve with brown rice or couscous or naan bread, garnished with avocado and sour cream
