for 4 people

Chickpeas

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
1 cm	ginger x.x
1 tsp	ground cumin
1 tsp	garam masala
½ tsp	hot curry powder
½ tsp	chilli flakes
3 tbsp	tomato puree
5 dl	coconut milk
2 tin	chickpeas (approx. 400 g each), rinsed and drained
½ tsp	salt
a little	pepper

To serve

150 g	coconut milk yoghurt
3 sprig	coriander, leaves torn off
4	naan breads

How it's done

Chickpeas

Heat the oil in a pan. Add the onion and all the other ingredients up to and including the chilli flakes, sauté for approx. 3 mins. Add the tomato puree and cook briefly. Add the coconut milk and chickpeas, bring to the boil, reduce the heat, simmer for approx. 10 mins., stirring occasionally, season.

To serve

Plate up the chickpeas, top with yoghurt and coriander, serve with naan.

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