Chickpea curry with rice

Ingredients

• 150 gTinned chickpeas, drained
• 200 gTinned tomatoes
• 80 mlCoconut milk
• 60 gRice, dry weight
• 30 gOnion
• 10 gCanola oil (1 tbsp)
• Curry powder, ginger, garlic, salt, coriander

How to make it

1. Cook the rice.
2. Dice the onion and soften it in oil with the ginger and garlic for three minutes. Add a heaped teaspoon of curry powder and toast it for a minute.
3. Add the tomatoes and chickpeas and simmer for ten minutes. Stir in the coconut milk, five minutes more, then salt.
4. Serve with rice and coriander.

One tip

Crush some of the chickpeas with the spoon. That thickens the sauce without adding anything.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.