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Chickpea curry - Tridoshic

Chickpea Curry with Rice Noodles
3 tomatoes
2 Tbsp coconut oil
1 onion
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
2 tsp mustard seeds
1/2 tsp ground cinnamon
1 tsp chilli powder
1 Tbsp freshly grated ginger
400ml coconut milk 
250ml vegetable stock
A couple of handfuls of fresh spinach
200 grams of dried rice noodles (or just serve with rice/mashed sweet potatoes)
400g tin chickpeas (if you can use glass jars of chickpeas (or if you have time soak 125 gms dried chickpeas overnight)
1 Chop tomatoes into quarters.
2 Heat some oil in a large saucepan. Add finely chopped onion, turmeric, ground cumin, ground coriander, mustard seeds cinnamon, chilli powder and grated ginger. Cook on medium heat for a few minutes until onion is soft.
3 Add the quartered tomatoes. Add coconut milk, vegetable stock and crushed garlic. Bring to the boil then leave to simmer uncovered under medium heat for around 10 minutes. 
4 Add the drained chickpeas, rice noodles and spinach. Cook for a further 5 minutes. Mix well. Season to taste.