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.