Coconut Chickpea & Tomato Curry

Ingredients

• 2 cans chickpeas, drained
• 1 jar (480 g) Slow-Roasted Tomato Sauce(our product)
• 1 tbsp Rose Harissa(our product)
• 400 ml coconut milk
• 2 tsp garam masala
• 1 bunch coriander

1. 1Fry the garam masala and harissa in a little oil for 1 minute.
2. 2Add the tomato sauce, coconut milk and chickpeas. Simmer for 15 minutes.
3. 3Season, scatter with coriander and serve with rice or naan.