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.