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  • 400g tin chickpeas
  • Onion
  • 4 cloves garlic
  • 2 tbsp curry powder
  • 411g tin peaches
  • 400g tin chopped tomatoes
  • veg stock cube
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    Method

    • 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.
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