This curry is one of my favorites. I really love curry, even better with creamy coconut and mix with all the exotic spices, yes sound so delicious. This one is super easy to make and insanely tasty also pack in the protein.I’ve come to notice that chickpeas are an excellent source of protein which kept me full throughout the day. If you’re feeling hungry and craving for meat source I’d recommend you to add more chickpeas to the diet, and you will see what a wonder it has. So simple and easy to full together, only take less than 10 minutes to prepare. If you have never made homemade curry before, this is the easiest one to start with. Bring joy to homemade recipes and enjoy cook with family, not only you will have all the nutrition you need also the joy and happiness to your family. We save the planet together for the next generation.

Ingredients
800g canned chickpeas, rinsed and drained
400ml coconut milk 
1 yellow onion, finely sliced
1large tomato, diced
1Tbsp fresh ginger paste
2 Tbsp fresh garlic paste
2Tbsp curry powder
1/2 tsp turmeric powder
1 tsp cayenne powder
1/2 tsp chili powder
1Tbsp olive oil
pinch of sea salt to taste
1 cup vegetable broth or water
1/2 cup tomato puree
1 cup arugula or spinach leaves
1 bouillon cube, optional
1Tbsp red curry paste

Directions

• Heat the olive oil in a large pan over medium heat. Add the garlic, onion, and ginger and saute gently until the onion softened then add the 2 Tbsp coconut cream, turmeric powder, curry powder, chili powder, cayenne powder, and tomato and stir gently about 30 seconds. Add the tomato puree, remaining coconut milk, vegetable broth or water, and bouillon cube leave to boil further 4 minutes and stirring occasionally. 
• Add the chickpeas into the pan and simmer for a further 2 minutes, stirring frequently.
• Remove from the heat, add the arugula or spinach leaves and a sprinkle the salt to taste, give a gentle mix
• Serve hot with a bowl of fluffy rice or a slice of warm bread.
• Garnished with parsley leaves.

Enjoy!
Yield:  2-3 serves