Name: Creamy Weeknight Chickpea Curry
Yield: 4
Ingredients: 2 × 400 g cans canned chickpeas, drained and rinsed; 400 g crushed tomatoes; 400 ml coconut milk; 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 2 tsp curry spice blend; 1 tbsp vegetable oil; ¼ tsp, or to taste salt; 1 tbsp lemon juice

Creamy Weeknight Chickpea CurryA tomato and coconut curry made with cooked chickpeas, onion, garlic and a measured spice blend.2 × 400 g cans canned chickpeas, drained and rinsed 400 g crushed tomatoes 400 ml coconut milk 1 medium onion, finely chopped 2 cloves garlic, finely chopped 2 tsp curry spice blend 1 tbsp vegetable oil ¼ tsp, or to taste salt 1 tbsp lemon juice Heat the oil in a wide pan over medium heat. Cook the onion for 6–8 minutes, stirring, until softened. Add the garlic and curry spice blend. Stir for 30 seconds, then add the tomatoes, drained chickpeas and coconut milk. Bring to a gentle simmer. Cook uncovered for 15 minutes, stirring regularly, until the sauce thickens and the chickpeas are hot throughout. Stir in the lemon juice. Taste before adding further salt. Serve with freshly cooked rice or bread if desired; prepare those separately.