Vegan chickpea curry
Sauté a chopped onion and garlic clove in oil until translucent, then add a can of peeled tomatoes. Stir in salt, pepper, curry and curcuma, and let the mix thicken a bit. Add 1-2 can(s) of drained chickpeas and a can of coconut milk and heat through on low temperature for 15 minutes. Served here on rice.
