1 tablespoon coconut oil
1 onion, chopped
4 cloves garlic, minced
1 teaspoon ginger, grated
2 teaspoons turmeric
1 ½ teaspoons cumin
1 teaspoon coriander
1 teaspoon thyme leaves
1 tomato, chopped
4 white potato, chopped
1 carrot, diced
1 ½ cups cooked or 1-15 ounce can of chickpeas
1-15 ounce can/ 400ml coconut milk
1 cup water
½ cup frozen green peas
1 teaspoon sea salt
½ teaspoon cayenne pepper

1 tablespoon coconut oil 1 onion, chopped 4 cloves garlic, minced 1 teaspoon ginger, grated 2 teaspoons turmeric 1 ½ teaspoons cumin 1 teaspoon coriander 1 teaspoon thyme leaves 1 tomato, chopped 4 white potato, chopped 1 carrot, diced 1 ½ cups cooked or 1-15 ounce can of chickpeas 1 -15 ounce can/ 400ml coconut milk 1 cup water 1 teaspoon sea salt

Heat oil in a large saucepan, add onion and saute until soft, about 4 minutes. Add garlic and ginger stirring for 1 minute. Add turmeric, cumin, coriander, thyme and cook until fragrant, stirring constantly. Add tomato, potato, carrots, chickpeas, coconut milk, water. Cover saucepan and bring to boil. Reduce to a simmer and cook for 30 minutes until thickened (I also mash some of the potatoes). Stir in peas, salt and pepper. Remove from heat. Delicious served with salad, brown rice, quinoa or gluten-free tortilla.