Chickpea Curry

A filling vegetable curry that is great on its own or as a side dish.

Ingredients

• 1 tbl sp coconut oil
• 1 onion chopped
• 1 clove garlic crushed
• 1 teaspoon lazy ginger
• 1 teaspoon ground cumin
• 2 teaspoon ground coriander
• 2 teaspoon garam masala
• 1tsp chilli powder or 1 red chilli chopped (remove seeds for less heat)
• 1 red pepper sliced
• 2 x 400g tin chickpeas
• 400g tin green lentils
• 400g tin chopped tomatoes
• 1tsp Himalayan pink salt

Method

1. Heat the coconut oil and fry the onions until soft.
2. Add the ginger and garlic and continue to fry for 2 minutes.
3. Add the cumin and coriander and fry for 1 minute.
4. Add the red pepper and fry for another 2 minutes.
5. Add the tomatoes, chick peas, lentils, chilli powder, garam masala and salt.
6. Add a little more water if necessary.
7. Continue to cook over a low heat until the sauce has thickened – usually around 20 minutes.

Serve with a grilled lamb steak on top, or eat on its own.