Ingredients:

1 x finely chopped onion

1 x clove of garlic, crushed (or 1 x teaspoon of Lazy Garlic)

1 x tablespoon of sunflower oil

Small amount of finely chopped ginger

1 x teaspoon ground cumin

Half a teaspoon dried chilli flakes

1 x tablespoon vegan mild curry paste

2 x heaped tablespoon tomato puree

2 x 400g tin of chickpeas (drained and rinsed)

1 x 400ml tin of coconut milk

Salt and pepper

Method:

Heat the oil in a large saucepan. Add the chopped onions and cook over a medium heat until they begin to soften. Add the garlic, ginger, chilli, cumin, curry paste and tomato puree and stir for one minute.

Pour in the coconut milk and add the chickpeas. Cook for 10-12 minutes, stirring occasionally, until the sauce is creamy. Remove from the heat, season with salt and pepper, and serve.