Ingredients

• ½ red onion
• 2 tablespoons olive oil
• 1 clove of garlic
• ½ thumb-sized piece of ginger
• ½ a red chili (if you like it spicy like Dave, leave the seeds in!)
• 1 tbsp curry powder
• 1 tsp cumin powder
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1 400g tin chopped tomatoes
• 1 400g tin coconut milk
• 1 400g tin of chickpeas (drained and rinsed
• 1 tsp salt
• ½ tsp ground black pepper
• small bunch of coriander
• zest of ½ lime
• juice of ½ lime
• 1 avocado

Directions

• Heat the oil on a medium heat.
• Thinly slice the onion and garlic and add to the pan.
• Grate the ginger into the pan. No need to remove the skin!
• Thinly slice the chilli and add to the pan.
• Add the spices and cook for 30 seconds.
• Add the chopped tomatoes, coconut milk and chickpeas.
• Add the salt and pepper.
• Chop the coriander and add to the pan along with the lime zest.
• Add the lime juice, season to taste and serve with avocado and the grain of your choice. Lovely!