Chickpea peach curry

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.

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.

Add the tin of tomatoes, crumble over the stock cube and gently cook for 30 min.