Diced pineapple topped chickpea curry

Prep

Ingredients

• Coconut milk 125ml
• Garlic flakes
• Cherry tomatoes
• 1 can of Chickpeas ( drained and rinsed)
• Red, yellow and green pepper
• Onions
• Bay leaves
• Black pepper
• Salt
• Ground cumin
• Swiss chard 1 handful to top
• Diced pineapple

Method

Start by rinsing the peppers, onions and cherry tomatoes. Drain and rinse the canned chickpeas. Dice the onions and peppers more or less the same size. Slice the cherry tomatoes in half. Heat up a skillet using moderate heat. Oil the skillet up once oil is hot add in the diced onions. Lower the heat if necessary because the onions need to slowly fry for at least 10 minutes. This will allow the onions to develop deep flavour. Add your cumin, salt, black pepper, bay leaves and garlic flakes half way through the 10 minutes. Keeping the heat moderate to low. When the 10 minutes is up add chickpeas and the cherry tomatoes, at this stage increase the heat. Gently press down the chickpeas and cherry tomatoes and let them fry for 1 minute. Add the peppers and let them fry for a minute or so. Add a pinch of salt to taste then add the coconut milk let this cook for one more minute. Take the skillet off the heat and add the handful of Swiss chard.

To plate

In a bowl add the curry to a bed of rice. Top with the diced pineapple. Finish the bowl off with a lemon squeeze ✨