Chickpea curry

Serves 5. Takes an hour.

• [ ] 1 tin chickpeas (200g)
• [ ] 1 tin chopped tomatoes (400g)
• [ ] 1 tin coconut milk (200g)
• [ ] 1 pot cream (50ml)
• [ ] 2 onions
• [ ] 2 tsp garlic paste
• [ ] 1 tsp ginger paste
• [ ] sliced almonds/almond powder
• [ ] Spices (garam masala, or: curry powder, cumin, cloves, coriander seed, chilli powder, turmeric)

1. Dice the onions.
2. Add some water and steam them to soften
3. Add oil, salt, and some garam masala, and cook them some more.
4. Make a well and add the garlic and ginger. Add more oil and fry, then stir in.
5. Dump in the tin of chopped tomatoes.
6. Sprinkle in the almonds.
7. Cook until most of the water is gone and it's a soft clump.
8. Puree using a handheld blender.
9. Dump in the coconut milk and the cream.
10. Add spices and sugar to taste.

Serve with nan or rice.