Serves: 4 as a side
1 tbsp coconut oil
2 cloves of garlic, crushed
2 green finger chillies, finely chopped
1 tbsp garam masala
1 tbsp ginger, finely chopped
400g tinned tomatoes
(optional) hot pepper sauce
handful of coriander
- In a small saucepan, heat the coconut oil and add the garlic and chilli.
- After a couple of minutes, when you can smell the spice of the chilli, add the tomatoes, garam masala and chilli.
- Make sure the heat is on low. Cook the tomatoes for around 8 minutes.
- Add the chickpeas, coriander and hot pepper sauce (if you like spice!). Leave for 3-4 minutes so the chickpeas heat all the way through.