Chickpea curry

Serves 3. Takes 45 mins.

• [ ] 1 tin chickpeas (200g)
• [ ] 1 tin chopped tomatoes (400g)
• [ ] 1 tin coconut milk (200g)
• [ ] 1 large onion
• [ ] 4 cloves garlic
• [ ] Ginger (1 cubic inch)
• [ ] (optional) almond powder
• [ ] Spices (garam masala, or: curry powder, cumin, cloves, paprika, coriander seed, chilli powder, turmeric)

1. Dice the onions.
2. Heat some olive oil in a wok and soften the onions.
3. Mince the garlic and grate the ginger. (Or use paste.)
4. Make a well in the wok, add some more oil, and fry the garlic and ginger.
5. Dump in the tin of chopped tomatoes.
6. Sprinkle in the almonds.
7. Cook until most of the water is gone and it's a soft clump.
8. Puree using a handheld blender.
9. Dump in the coconut milk.
10. Add spices and sugar to taste.

Serve with nan or rice.