- STEP 1
Drain and rinse chickpeas and boil in fresh water for 10 min to soften. Chop up onion and crush garlic. Add the curry powder and cook on a low heat to soften the onion.
- STEP 2
Drain the peaches (keep the juice) and chop in to small pieces. Add to the pan with the juice. Once the chickpeas are done drain and add them.
- STEP 3
Add the tin of tomatoes, crumble over the stock cube and gently cook for 30 min.