3 TBS Olive oil
1 large onion diced
1 TBS Garlic/ginger paster
1 ts curry powder
1 ts turmeric
1 ts ground cumin
1 ts ground coriander
1/4 ts cayenne pepper
1 ts black pepper
2 ts salt
2 400g cans chickpeas
1 400g can tomato pulp
1 400 g coconut milk
1 cube maggie
1/2 cup water
1 ts garam masala
Saute onion with olive oil till light blonde, add ginger/garlic after 1 min add the spices and salt except garam masala
continue saute for 2 min till fragrant.
Add the drained chickpeas, continue saute for like 4 min, add the water, cube, tomato and coconut, mix well cover and simmer on low
for 15 min.
Take off the fire, get the hand blender and blend 1/2 of the chickpeas into a liquid "this will thicken the sauce.
Add the garam masala and serve with basmati white rice.
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