Chickpeas Curry with Coconut Milk

Soak the chickpeas overnight or for a minimum of 6 hours

Cook them until soft using adequate water

Drain the water and place the chickpeas in a bowl

Heat the oil in a wok

Add the whole cumin,ginger, garlic and green chilli

Sauté for a minute and then add the onion

Sauté in Low heat till it turns translucent

Add the tomato next and the dry spices

Mix well and add a dash of water

Cook covered till the tomato soften

Add the coconut milk and salt

Mix well and add the chickpeas

Mix well and cook covered for 5-7 minutes (add some water if the curry looks dry)

Once all the flavours are combined, take off heat and add the chopped cilantro. Mix well

Serve warm accompanied with steamed rice or any flat breads of your choice (this curry tastes better if the gravy is thick rather than a very runny or thin gravy)

Enjoy!