Cooking Instructions
- 1
Chop onion, garlic, and the bell pepper
- 2
Heat up a pan with cooking oil, saute onions, garlic and bell pepper until the bell pepper softens.
- 3
Chop the tomatoes into tiny pieces or blend to create a tomato puree.
- 4
Add the tomato puree, tomato paste, salt, spices (black pepper and ginger powder), fresh coriander and coconut cream to the pan.
- 5
Add the chickpeas to the pan. Cover and coon for 20 to 30 minutes over medium heat until the sauce thickens.
- 6
Take off the heat and serve with bread, rice or pasta. One can garnish with avocado or fresh basil if desired.
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