Easy Chickpea Tikka Masala

In a large pan, heat the oil and fry the onion over medium heat for 1-2 minutes. Add the diced pepper and continue to cook for 3-4 minutes until it softens a bit. Add the garlic and ginger and fry for 30 seconds until fragrant.
2 tbsp olive oil
1 large onion
1 large green or red pepper
1 tbsp garlic
1 tbsp ginger
Stir in the tikka masala powder to cover the veggies. Add the tomato paste, cook for 30 seconds, and then add the plum tomatoes. Cook for 3-4 minutes until the sauce thickens, stirring occasionally.
2 tbsp tikka masala curry powder
1 tbsp concentrated tomato paste
1 can (14 oz/ 400 g) plum tomatoes
Stir in the coconut milk and then add the chickpeas. Bring to a boil, then lower the heat and simmer for 10 minutes until the sauce thickens.
1 can (13.5 fl oz/ 400 ml)coconut milk
2 can (14 oz/ 400 g)chickpeas
Serve with rice or naan bread, topped with some fresh coriander if you like.
Fresh coriander