Tomato and chickpea curry with coconut milk

There is an absolutely gorgeous late summer weather in Estonia right now. Every morning I bring a chair outside, sit beside our cabin and enjoy the sun. And in the evenings, I tuck my self in a warm fleece blanket, sip some peppermint tea and watch the pink sky. Our cabin door is wide open all day long since the warmth of the sun is still so intense. I can already see the leaves changing color, but it's still so warm. Just perfect!

Today, when it was lunch time, I was craving something spicy. My mom and dad had just brought us a box of ripe homegrown tomatoes. And since I almost always have a can of chickpeas at home and I had just bought some coconut milk cans from sale, it was time for a curry. It is so easy, fast and tasty. Definitely give it a try!

serves 4-6 people

Preparation time: 20 minutes.

• 3-4 Tbsp oil
• 2 onions
• 1 tsp salt
• 2 tsp curry powder
• 1 tsp ground cumin
• 2 bay leaves
• 2 x 14 oz / 2 x 400 g canned chickpeas
• 4 tomatoes
• 14 oz / 400 g can coconut milk
• 1 Tbsp soy sauce or tamari
• + boiled rice for serving

Heat up some oil in a thick-bottomed pot or wok pan. Add thinly sliced onions and salt. Cook for a minute. Add spices and bay leaves. Stir and cook for a minute. Add drained chickpeas and cook for another minute. Add chopped tomatoes and let it simmer for a couple of minutes. Add coconut milk and simmer for at least 5 minutes. In the end, add soy sauce or tamari and stir. Serve with boiled rice.