Root your health

Chickpea Indian Curry

3 Cans chickpeas

1 cups Jasmine rice

1 cans Coconut milk

2 cans Chopped tomatoes 400g

1 Onion finely chopped

1 tbsp Curry powder

1 tsp Turmeric

1 tsp Ground coriander

½ tsp Cayenne pepper

1 tsp Ground cumin

1 tsp salt and pepper

2 clove garlic minced

2 tsp grated fresh ginger/1 tsp ground ginger

2 tbsp Olive oil

300 g Crushed tomatoes fresh

½ cup Fresh coriander

Juice of 1 lemon

In a medium sized pot add rice and 2 cups of water, bring to a boil without lid, once boiling turn down heat put on lid and simmer for 10-15 min until water has disappeared.
Heat up a large pot over medium heat and add 2 tbsp of olive and sauté onions until translucent.
Add garlic, lemon and ginger and cook for 2 min.
Add spices (curry powder, turmeric, cayenne pepper, coriander) and cook for another 1 min before adding tomatoes and coconut milk while stirring well on low heat for 10 min.
Add chickpeas (drained), stir well to combine and remove from heat.
Serve hot with cooked jasmine rice.

Made to accompany chicken curry. Serve with hummus, naan bread, salsa and coconut yogurt.