Chickpea Curry

Rainy day’s are for heart warming curries

400g/1 tin drained chickpeas
200g cherry tomatoes
2 Tbsp olive oil
2 cloves garlic
1 brown onion
1/2 cup water
1 tsp cardamom
1 tsp cumin
1 tsp paprika
1 tsp turmeric
1 tsp ginger
1 tsp coriander
1 tsp garam masala
salt and pepper
greek yogurt and parsley to serve

Method

Warm olive oil on a medium heat in a large pot or pan and add chopped onions. Cook until soft. Add finely chopped garlic and spice mix. Stir to combine. Cook for 1 min (careful not to burn the garlic or spices). Add 400g chickpeas, 1/2 cup water and cherry tomatoes. Stir and simmer for 10-15mins. Serve with Greek yogurt/parsley.

Enjoy!