Chickpea Curry

Calories: 446 kcal

Carbs: 54g

Protein: 13g  

Fat: 15g

Ingredients:

425g chickpeas

400g Coconut milk

2 Tbsp tomato paste

1/2 onion

Spices 

125g cooked rice

Method:

1. Heat oil in a large pan and cook the onion until golden brown

2. Add spices of your choice (Curry, cumin, garlic, turmeric, coriander, salt and pepper etc)

3. Add chickpeas, coconut milk and tomato paste, stir and cook for about ten minutes

4. Remove from the heat stir and leave to stand for five minutes

5. Serve with cooked rice

6. This recipe makes 4 servings, so you can store the rest in the fridge for up to a week or suitable for freezing.