Ingredients

· 1 tablespoon olive oil

· 2 onions

· 2 garlic cloves

· 1 teaspoon garam masala

· 1 teaspoon turmeric

· 1 teaspoon ground coriander

· 400 g can plum tomatoes

· 400 ml can coconut milk

· 400 g can chickpeas

· 2 tomatoes

· ½ pack coriander

Method

Heat olive oil in a pan and add onions. Cook until softened, about 10 minutes. Add garlic cloves, garam masala, turmeric and ground coriander, and then stir to combine. Cook for a minute, then pour in plum tomatoes, break up with a wooden spoon and simmer. Pour in coconut milk and season. Bring to boil and simmer for 15 minutes until the sauce has thickened. Tip in a can of chickpeas and tomatoes, and warm through. Scatter over chopped coriander and serve with rice.