Mushroom and Chickpea Curry

1. Drain and rinse the chickpeas.
2. Dice the onion and heat the oil in a medium pan.
3. Fry the onion until soft.
4. Dice the mushrooms, add to the pan, and fry until soft.
5. Finely dice or grate the garlic and ginger and add to the pan. Fry for 2 minutes.
6. Add the spices, stir well, and fry for 1 minute.
7. Add the diced tomato, chickpeas, salt, stock cube and coconut milk. Stir well and simmer for 10 minutes.
8. Chop the coriander and add to the pan.
9. Garnish with fresh coriander.

Serve with rice or naan bread.

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