These chickpeas cooked in a sweet, spicy and tangy tomato-based sauce and finished with a touch of coconut cream is the kind of dish that I could enjoy almost any night of the week. I tend to make a big batch of it and cook up different vegetable side dishes to accompany the curry, mostly with brown rice and sometimes roti on the side. Especially for days when you get home from work late, cold and tired, it can be a real lifesaver!


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Creamy Coconut Chickpeas Curry

Creamy Coconut Chickpeas Curry

Notes

Using canned cherry tomato adds the natural sweetness to the curry. You will need to add more coconut sugar to balance the tanginess of the sauce if using canned whole tomato. You can also substitute chicken for chickpeas for a non-vegetarian option.
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