Coconut Chickpea Curry

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I love a good home cooked meal, especially when we have friends over and it get to cook for them! Tonight I made Coconut Chickpea Curry for our friend Amy and it was delish and so light! Here is the recipe if you’d like to try it yourself

INGREDIENTS

375g dried flat noodles
2 Tablespoons olive oil
1 brown onion, coarsely chopped
1 1/2 tablespoons freshly grated ginger
2 garlic cloves, crushed
3 teaspoons ground cumin
2 teaspoons ground coriander

1 teaspoons ground turmeric
2x 400g can chickpeas, drained
400ml can light coconut cream
270ml can light coconut milk
1teaspoon chicken stock

METHOD

1.Cook the noodles in a large saucepan of boiling water for 2 minutes or until tender. Drain.
2. Meanwhile hear oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes or until tender. Add the garlic, finger, cumin, coriander and turmeric.  Cook stirring for 1 minute. Add chickpeas and stir to coat.
Add the coconut cream, coconut milk and chicken stock. Simmer for 5 minutes until the sauce thickens.
3. Divide the noodles among serving bowls. Top with the chickpea mixture and fresh coriander.

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