Chickpea curry

Ingredients

• 2 tbsp olive oil
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp garam masala
• 15 to 20 fresh curry leaves, or 30 dried curry leaves
• 1 large onion, diced
• 6 garlic cloves, minced
• 2 tsp ginger, minced
• 2 tbsp tomato paste
• 2 medium tomatoes, diced
• 800g boiled chickpeas (boiled will contain more GOS than canned)
• 400ml can coconut milk
• 1 tbsp lemon juice
• 3 tbsp tahini
• ½ cup water
• 2 tsp salt

Spices

• 1 tsp curry powder
• 1 tsp coriander powder
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground turmeric
• ½ tsp ground black pepper

Method

1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Add cumin and coriander seeds, tossing frequently for around 1 minute.
3. Add curry leaves and stir for 15 seconds.
4. Add onions and ½ tsp salt. Cook until they are slightly tender.
5. Add garlic and ginger, stirring frequently for 1-2 minutes.
6. Add the spices and tomato paste, stirring