Recipe by veggiedesserts.co.uk

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This super-tasty vegan chickpea curry is easy, healthy and absolutely delicious! The tasty curry sauce is so easy to make. Plus, it's so quick and simple that it's perfect for a midweek meal. Coconut-free. Vegan, vegetarian, gluten-free, dairy free.

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Ingredients

• 1 tbsp vegetable oil (or coconut oil )))
• 1 onion (diced)
• 2 cloves garlic (finely chopped)
• 1 tsp fresh ginger (finely chopped)
• 4 whole (dried cloves)
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp cayenne pepper (or to taste)
• pinch salt
• 14 oz chickpeas (can, (( aka garbanzo beans, drained)
• 14 oz chopped tomatoes (can, or whole peeled, plum or crushed tomatoes )))
• ½ cup vegetable stock
• handful fresh coriander (chopped)

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Method

1. In a large saute or frying pan, heat oil in a large frying pan over medium heat, then add the onions and cook for 5 minutes until soft but not browned.
2. Stir in the garlic, ginger, cloves, turmeric, cumin, coriander, cinnamon, and cayenne, then cook, stirring constantly, for 1 minute.
3. Stir in the drained chickpeas, canned tomatoes and the vegetable stock/broth. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
4. Serve sprinkled with chopped fresh coriander/cilantro. I like it with steamed kale and rice or naan bread.

View the recipe instructions at veggiedesserts.co.uk