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.