Serves 6
Cal per serving: 274
Gluten free: Vegetarian: Dairy Free
1 large onion, finely sliced
3 garlic cloves, finely chopped
5 teaspoons of finely grated ginger
1-11⁄2 teaspoons salt
2 teaspoon ground coriander
1 red chilli, deseeded and sliced
4 teaspoons ground cumin
11⁄2 teaspoons ground turmeric
2 teaspoons garam masala
5 cups chickpeas, cooked
1⁄2 cup coconut milk
150g green beans
400g tinned diced tomatoes
Broccoli rice and leafy greens, to serve
Fry the onion until softened. Add garlic and spices and cook until fragrant.Add chickpeas and tomatoes and cook for 15 minutes.
Add coconut milk and green beans and cook until beans are tender. Serve with leafy greens and broccoli rice.
