- freshly ground black pepper
- 2 tbsp low-sodium veggie stock for sauteing (I like Pacific brand - it has no oil and the lowest sodium/serving)
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 tsp garam masala
- 1 tsp chili powder
- 4 curry leaves (I was able to use some fresh off my curry plant on my garden balcony!)
- 1 sweet onion, diced
- 3-4 garlic cloves, minced (use less if you're not obsessed with garlic the way I am)
- 500g chopped fresh tomatoes, skinned (ever skinned a tomato? It's strangely satisfying)
- 400 ml can light coconut milk
1. Heat veggie stock in a large frying pan over medium heat. Toss chickpeas with salt and pepper and set aside.
2. Add spices and curry leaves to the pan and fry for a min, until nice and fragrant. Add more veggie stock or water if it gets to thick. Add onions and garlic and saute for 6-8 mins, until soft. Add a splash of water at this point to deglaze the pan, if needed.
3. Add chickpeas and tomatoes, mix well, and season to taste. Heat to bubbling, then add coconut milk. Simmer gently until ready to serve (over rice). The dish tastes best if it has sat for a while so the flavours can blend. Even better the next day!