1 Onion
1 Clove Garlic
1/2tbls Oil
1 400g tin Chickpeas
150g Broccoli
150g Mushrooms
1/2 Stock cube
1tbls Tomato puree
1/2 tin Coconut milk (optional)
Curry Powder to taste
1. Slice the onion and fry in the oil until translucent. Mince the garlic and add it to the onions towards the end of cooking to prevent it burning.
2. Drain and rise the chick peas and add them to the pan with the tomato puree, curry powder, stock cube, coconut milk if using, and 200ml water. Bring to the boil and cook for 10 minutes.
3. Chop the broccoli and quarter the mushrooms. Add these to the pan. Stir well and cook for a further 5-10 minutes until the vegetables are cooked through but not soggy.
We enjoyed eating this with some leftover salad leaves, but for a more substantial meal you could serve it with rice or naan bread. Makes 2 generous servings, but would go further if you added rice or bread.