Spiced Cocnut Chickpeas

This is a quick dish I threw together one night but Andre liked it so much he insisted I keep the recipe. 

ingredients:

• 1/2 medium onion, cut into large chunks
• 2 very large, or 3 medium garlic cloves, halved
• 1 50 gram packet spice paste; I used Indian Biryani Rice
• 2 cans chick peas
• 2 carrots, sliced lengthwise and into fine disks
• sliced broccoli stems
• cauliflower florets if you have them are a nice addition
• 3 small or 2 medium tomatoes, cubed
• very large handful fresh basil leaves
• 160 ml full fat coconut milk
• 1 Tbsp oil

method:

I use my NutriBullet to puree the onion, garlic and a small amount of water.  A Magic Bullet would work as well, and perhaps a blender with a narrow bottom would work as well, I haven't tried it. 

Heat the oil in a heavy skillet, when hot add the onion / garlic puree, the spice paste, carrots and broccoli.  Stir and allow to simmer until the carrots are soft, about 15 - 20 minutes. You may need to add a bit more water.

Once the carrot slices are soft, add the chickpeas and coconut milk and heat together for another 5 minutes.  Add the tomatoes and basil, stir well and turn off the heat but leave the skillet on the burner until ready to serve over rice.