Serve with naan or chapatis
Simple yet hearty
Heat the oil in a pan, meanwhile finely slice the onions. Cook until soft.
Crush the garlic and add to the pan with the spices. Stir to combine. Cook for 1-2 minutes.
Add in the plum tomatoes, ensuring you break them up with a wooden spoon. Simmer for 10 minutes.
Pour in the coconut milk and season. Simmer for a further 10-15 minutes until the sauce has thickened.
Chop the large tomatoes into quarters and add into the sauce along with the drained chickpeas and allow to warm through.
Chop and sprinkle over the fresh coriander, and serve with rice. Enjoy!
Recipe inspired by BBC Good Food