Chickpea coconut curry


1 big onion, peeled

2-3 cups of chickpeas, boiled

1 pack/can of tomato sauce

1 can of coconut milk

2 tsp of olive oil

Curry seasoning

Salt and pepper



1. Dice the onion into cubes.

2. Fry the onion and chickpeas.

3. Season with curry, salt and pepper.

4. Add in the tomato sauce and coconut milk.

5. Simmer for 10-15 minutes


Enjoy with steamed rice, mashed potatos or boiled buckwheat.

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