Chickpea Curry

Serves 4

• 3 cups cooked chickpeas (cooked)
• 2 cups tomatoes (chopped)
• 2 garlic cloves (chopped)
• 1 teaspoons red chili powder
• 2 ½ teaspoons coriander
• 1 tablespoons salt
• 1 cup coconut milk

1. Preheat oven to 300 degrees
2. Put chopped tomatoes and garlic in a pan. Sprinkle on fenugreek leaves.
3. Cook in the preheated oven for one hour then remove and let the mixture cool.
4. Put cooled mixture into a blender with red chili powder, salt and coriander. Puree until smooth.
5. Strain chickpeas and put in a large bowl. Set aside.
6. Combine pureed mixture with coconut milk in a large pot.
7. Bring mixture to a boil over medium heat, stirring every 5 minutes so it doesn’t burn.
8. Pour hot mixture over chickpeas. Serve warm.