Drain chickpeas and set aside.
Heat oil in frying pan to medium heat, add onions and gently fry until lightly caramelised (around 3 - 5 minutes).
1 Onion, Dash of oil for frying
Add in spices and garlic cloves and stir for 1 - 2 minutes. Be sure to stir constantly to avoid burning, add a dash of water if required.
2-3 Garlic Gloves, 2 teaspoons Turmeric, 1 teaspoon Chilli Powder, 2 teaspoons Curry Powder, Salt to taste
Add in the drained chickpeas, coconut milk and chopped tomatoes. Stir to combine then reduce heat to gentle simmer. Cover and cook for 20 - 30 minutes.
1 Can Chickpeas, 1 Can Coconut Milk, 1 Can Chopped Tomatoes
Serve with fluffy rice and vegetables, if desired.
Rice and vegetables