How to Make It

Heat the olive oil in a frying pan on a low heat and cook the onions for 5-7 minutes until soft. Add the garlic, cumin and curry powder and cook for a further minute.

Pour the chickpeas into the pan, along with the liquid from ¼ of the tin. Next add the tomato paste and season with salt and pepper. Combine and leave to simmer on a low heat for 10 minutes.

Whilst the chickpeas are cooking, pour the rice into a saucepan with boiling water and cook on a low-medium heat for 10 minutes until cooked.

Drain the rice and serve with the chickpea curry.