Contributed by Simone Short
Our fall back staple meal is Chickpea Curry which is full of flavour but mild for the girls. This is Jaimie’s favourite. If you use basmati rice the whole recipe should take only 10-15 minutes.
Chop 1 onion; cook till translucent
2 tsp of each ground coriander, garam masala, cumin, minced garlic and minced ginger
2 tbsp fish sauce
Add 2 cans of drained chickpeas
Cook for 5 minutes
Serve with rice. For another variation you can add a can of tin tomatoes and a few handfuls of baby/spinach.