Coconut chickpea bowl

Ingredients:

• 1 onion, diced
• 2 cloves garlic, chopped
• 3cm knob ginger, finely chopped
• Avocado or canola oil 
• 1 stalk lemongrass, bruised
• 1 sachet (85g) Thai red curry paste
• 2 Tbsp (30ml) tomato paste
• 1 can (400g) coconut cream
• 2-3 cans (400g each) chickpeas
• Salt and milled pepper
• Juice (60ml) of 2 limes

For serving:

• 1 small red cabbage, shaved
• 2 avocados, halved
• 3 handfuls baby spinach
• Handful coriander leaves
• 1 bunch spring onions, finely sliced
• Red chillies, sliced (optional)
• Sesame seeds, toasted

Method

1. Sauté onion, garlic and ginger in a little oil until fragrant.
2. Add remaining ingredients, except lime juice, and simmer gently for 10 minutes (add a little water if it begins to look dry).
3. Add lime juice to taste.
4. Spoon chickpeas into serving bowls and add all the other serving ingredients.
5. Serve warm.

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