Vegan chickpea coconut curry with tomatoes.

Seasoned and refined with a few dashes of the original Marie Sharp's Garlic Habanero Pepper Sauce.

Spicy can be so tasty.

This dish is easy and quick to prepare and really absolutely delicious

and even vegan.
Sauté onions and garlic in plenty of olive oil. Then add a large can of drained chickpeas,
Salt, pepper, some cumin, hot paprika powder and two
Cans of creamy coconut milk.

Bring everything to a boil and then reduce to medium heat
Simmer gently for 10-15 minutes.
During this time, cook the rice.
After about 15 minutes, add 250 g of sherry tomatoes
and add a large handful of chopped coriander
and let it steep hot.

Now it can be served.
Bon appetit!