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Super-easy coconut chickpea curry 
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Post & below recipe By happyskinkitchen
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INGREDIENTS:
• 1 can of chickpeas
• 1/2 can of coconut milk
• 1/2 can of chopped tomatoes
• 1 onion – finely chopped
• 3 garlic cloves – minced
• 1 tsp of turmeric powder
• 1/2 tsp of chilli powder
• 1 tsp of curry powder
• Salt to taste
To serve: rice 
and veggies 
of your choice
Add a dash of oil to a large pan and once hot add in the chopped onion 
. Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in all the spices + the garlic 
cloves. Cook for another minute and continue stirring to avoid burning. Add a dash of water to prevent from sticking. Add in the drained chickpeas, coconut milk and tinned tomatoes 
. Mix everything together, add bit of boiling water just to enough to cover the chickpeas. Put the lid on an cook on a low heat for 20-25 minutes. Serve with some rice and veggies.
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