Chickpea curry

Ingredients (serves 2)

• 1 tbsp curry powder
• 1 tbsp olive oil
• ½ red onion, finely sliced
• 400g canned cooked chickpeas
• 1 cup red and yellow capsicum, diced
• 2 tbsp finely chopped coriander
• 1 cup chopped cauliflower
• 100g canned tomatoes
• ½ cup water

Method
Heat large saucepan and add the oil. Place onions in and stir while cooking until translucent. Add curry powder and cook through for about 3 minutes.

Add drained chickpeas, capsicum and cauliflower into saucepan.

Add water, tomatoes and 1 tbsp of coriander. Bring to boil, then lower heat and cook for 10 minutes keeping on low heat.

Serve immediately. Top with the remaining coriander.