Chickpea Tikka Masala

Method

1. Firstly prepare vegetables, finely chop onion & garlic. Take kale leafs off the stems, roughly chop. Drain and wash chickpeas.
2. Rinse rice until the water runs clear. Put in a small saucepan with water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 18 mins or until tender and the water is absorbed
3. Heat oil in a pan, sauté onion and garlic until golden, Add turmeric, garam masala, and a dash of water (if pan begins to sticks) along with tinned tomatoes & chickpeas. Cook for 5-6 minutes until they absorb flavours.
4. Add coconut milk, let simmer for 12 minutes, then add kale, stir and let simmer for 3 minutes.
5. To serve make a bed of rice, place the tikka on top, dress with spring onion. Enjoy.