Chickpea Curry - 5 Minute Dinner

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  • Published on:  6/24/2016
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    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 spice 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


    INSTRUCTIONS
    -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!


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