Sri Lankan Chickpea Curry

INGREDIENTS

500g chickpeas (from a tin or from dried chickpeas soaked overnight and boiled)
1 big onion (chopped)
2 tomato (chopped)
200g white mushrooms (sliced)
1 inch ginger (chopped)
4 garlic cloves (chopped)
2 green chillis ( chopped)
Curry leaves
Small piece cinnamon
2 tablespoons olive oil
100ml vegetable stock
1 cup coconut milk
2 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoon mustard seeds
50g toasted almond flakes (optional)
2 tablespoons fresh coriander (roughly chopped)
1 tablespoon lime juice
Salt

(I have used some diced boiled potato in the my recipe – you can include or omit this as you like)

METHOD

• Heat the oil, add garlic, ginger, onion, green chilli, cinnamon and curry leaves
• Add dry ingredients and tomato, mushrooms, vegetable stock mix well. Cook for 10 minutes
• Add chickpea, coconut milk and cook another 10 minutes, check the seasoning
• Remove from the heat, add lime juice and almonds and garnish with fresh coriander

Serve with boiled rice or flatbread  – enjoy!