Tomato and chickpea curry

This curry was inspired by the fact that I had Roma tomatoes needing to be used up and the discovery of a can of chickpeas in the pantry. It's quick to make and very tasty. You can add more curry powder if you prefer a stronger curry flavour.



Ingredients
1 can of chickpeas (you can boil your own from a food co-op but they smell and a can is much easier!)
2 - 3 small onions
2 - 4 cloves of garlic
2 - 3 tbspns curry powder
dash of coriander seeds
good shake of cumin
salt n pepper
approximately 6 - 8 Roma tomatoes
135ml light coconut milk
1 tbspn olive oil
rice

Method
1. Add oil to fry pan and allow to heat.
2. Chop onions and garlic. Fry on low to medium heat until onions are soft.
3. Add curry powder (you can use more if you want more curry flavour). Stir.
4. Add coriander seeds and cumin, along with salt and pepper (to taste).
5. Drain the chickpeas from the can. Add about 3/4 of the can to the curried onion mixture. Stir.
6. Pour in light coconut milk (make sure it does not boil).
7. Add tomatoes and cook on moderate heat around 10 mins, or until you can smell curry.

8. Cook rice to serve with curry (I usually make mine in a microwave, cooking on medium heat for around 20 mins).
9. Serve curry with rice.

Unfortunately vegerama's blood pressure has skyrocketed lately, so you expect to see some lighter, low cal meals from now on, as she tries to shift some blubber.