CHICKPEA & CASHEW CURRY

Ingredients

2 x 400 g can chickpeas, drained and rinsed 1/2 cup onion, finely chopped 6 tsp peanut oil 3 cloves garlic, crushed 1 tsp fresh ginger, grated 1 Tbsp tumeric, ground 10 g ground cumin 2 tsp ground coriander 1 finely sliced red chilli, finely chopped salt to taste 1/2 cup, coasely chopped and roasted cashew nuts, to serve 1/3 cup fresh coriander, finely chopped basmati rice, to serve 1 x 400 ml coconut milk

Cooking Instructions

Soften the onion in 1 or 2 tablespoons of peanut oil. Stir in the garlic, ginger and spices for barely a minute until fragrant, and then stir in the coconut milk and bring to a bubble. Add the drained chickpeas, chilli and a little salt and stir. Reduce the heat and simmer for about 15 minutes. Check seasoning. Serve over steamed rice, sprinkled with cashews and coriander leaves.

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