Creamy coconut curried chickpeas, with cherry tomatoes and finished with mango amba and coconut yoghurt. Trick is to simmer the chickpeas until dreamy soft and bursting with delicious flavour.
1 onion, sliced
3 cloves of garlic, minced
1 knob of ginger, finely grated
1 tsp ground turmeric
1 tsp ground cumin
2 tbsp harissa paste (check spice level)
200g cherry tomatoes, quartered
800g of chickpeas
1 can coconut milk
1 lime, in wedges
Mango amba (can find in most supermarkets)
1. Cook onion in oil with a pinch of salt until softened. Add the garlic, ginger and spices and fry for a few minutes until lovely and fragrant.
2. Add the cherry tomatoes and chickpeas with their juices. Pour over the coconut milk and add enough water or veg stock to just cover the chickpeas. Bring to a simmer for 15 mins or until the chickpeas are soft and creamy.
3. Season and divide between bowls, squeeze over the lime and top with yoghurt and amba.