Originally cultivated in the Mediterranean and the Middle East, chickpeas feature prominently in Italian, Greek, Indian, Middle Eastern, Spanish and Portuguese cuisine. You can find canned and dried chickpeas at most grocery stores.
CURRY BASE INGREDIENTS
4 tbs Tomato paste
4 cloves Garlic finely chopped
4 cm Ginger root finely chopped
2 tsp Garam masala
1 tsp Cumin
1/4 tsp Chilli powder (more if you like it hot)
½ tsp. rock salt
3/4 cup of chopped Almonds or Cashews
2 tbs Coconut Oil
400g cooked Chickpeas
Handfull of Green beans cut in half
1 medium red capsicum sliced
Coconut milk for thinning curry if needed
Place curry base ingredients into a bowl.
Place large pan or pot on stove with 2 heaped tbs of coconut oil when pan is hot pour in the mixture and stir bring to boil then turn down to simmer for 15 mins.
Now add Chickpeas and simmer for 10 mins, adding some coconut milk if needed.
Add green beans and capsicum simmer 5 mins
Remove from heat, add chopped Fresh Coriander put lid on and leave for 10mins before serving.
Serve with Brown rice or Quinoa, or Cauliflower rice.
Dress the plate with Fresh coriander