Chickpea curry

3 servings

The base of the curry:

• 3 tbsp of a neutral oil
• 1 onion
• 2 garlic cloves
• 1 chili
• 1 tbsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp kurkuma
• 250 ml coconut milk
• juice of a 1/2 lemon
• 1 tbsp sugar or maple syrup
• salt to taste

Protein + veggies:

• 1 can (±240 grams) cooked chickpeas
• 1 can (±400 grams) chopped tomatoes
• 200-300 grams of cherry tomatoes, bell pepper, spinach or any other veggies that you like
  

Mince the onion, garlic and chili. Heat oil in a pan and stir-fry on high heat for 1 min. Add all the spices and stir-fry for another minute on medium-high heat. Add the chopped tomatoes and let it cook for about 5 min. Then add the coconut milk, chickpeas, rest of the veggies, sugar and lemon juice and simmer for about 10 min.

Serve with some chopped koriander and rice or garlic naan, and enjoy!