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- 1 1/2 tbsp coconut oil
- 1 bunch coriander leaves
- 1 medium onion, finely chopped
- 2 cloves garlic, chopped
- 2 tsp curry paste
- 2-3 tbsp tomato paste
- 940 ml chick peas (garbanzos)
- 2 tsp cinnamon
- 6 cloves, crushed
- 4 cardamom pods, crushed
1)Stir onions in oil on medium-high until golden (3 min). Add garlic, stir for 1 min. Add cinnamon, cloves and cardamom, stir for 1 min. Add the curry powder, fry for a 2 min.
2)As the mixture begins to stick, add the tomato paste. Cook for 5 min, stirring constantly.
3)Add the undrained chickpeas. Stir and heat until boiling, cover and lower to medium-low. Cook for 15 min, remove from heat and stir in coriander leaves.