Open the canned chickpeas, drain and keep the liquid aside, rinse the chickpeas and set aside for later.

Olive oil: Heat a non stick pan with slightly longer panels or a Dutch-oven on medium heat and add the oil to heat up.

Aromatics: Add the onions to cook and cook till soft, about 6 to 7 minutes. Add the garlic and ginger and cook for an additional minute. Add the curry paste and add about 2 tablespoons of the chickpea liquid into the 2 tablespoons of tomato paste, mix and add it into the pot.

In a separate bowl add our Smell & Taste African Dream Spice (curry spice) to the drained chickpeas and mix it in to combine with the chickpeas. Then

Add water into the empty tomato can, swirl and toss that water, about a quarter full. You can also add chickpea liquid if you have more left or water. Average half a cup liquid.

Season with Smell & Taste Salt & Pepper, to taste.

Stir and continue cooking on low to medium heat. Add the chopped tomatoes. Add the tomato paste and another ¼ cup water. Cook on low to medium reducing half the liquid.

Once the water had reduced a bit, add our Smell & Taste Garam Masala and now drop the heat lower. Use a masher to gently mash only some of the chickpeas in the pot to create a thicker but textured chickpea curry. If using coconut cream, this would be the time to add it in. Start with half the amount, taste, season and adjust accordingly. Turn off the heat, add in some fresh herbs to cook with the heat of the dish and serve the remaining herbs fresh with the curry. Serve with fresh herbs, a dollop of yogurt, basmati rice, quinoa, flatbreads or naan bread. Enjoy!