CHICKPEA MASALA

SERVES 4. PREP 15 MINS. COOK 30 MINS

INGREDIENTS

• 1 large onion, finely sliced • 3 garlic cloves, finely chopped • 5 tsp of ginger, finely grated • 1-1½ tsp salt

• 2 tsp ground coriander

• 1 red chilli deseeded and sliced • 4 tsp ground cumin

• 1½ tsp ground turmeric

• 2 tsp garam masala

• 5 cups chickpeas, cooked • ½ cup coconut milk

• 150g green beans

• 400g tinned diced tomatoes • Broccoli rice to serve • Leafy salad greens to serve

METHOD

1 Fry the onion until softened. Add garlic and spices and cook until fragrant. Add chickpeas and tomatoes and cook for 15 minutes. Add coconut milk and green beans and cook until beans are tender.

2 Meanwhile, blitz broccoli florets into small crumbs until it resembles rice. Heat in pan. Serve with leafy greens and warm broccoli rice. – Faye James