Chickpea and Pomegranate Curry

Method

1. Heat a large pan over a medium heat and add 1 tbsp olive oil. Cook the shallots, garlic and ginger for 4 minutes, stirring occasionally.
2. Add garam masala, turmeric, salt and pepper and stir to combine, leave for 1-2 minutes.
3. Add the chopped tomatoes and tomato purée and stir, leave on a simmer for 5 minutes.
4. Next, add the chickpeas and coconut milk and stir to combine. Leave to simmer for 20 minutes with the lid on.
5. If you’re experiencing a flare of symptoms, you could transfer half the mixture to a food processor and pulse a few times until smooth.
6. To serve, divide between two bowls and top with coriander, pomegranate, flaked almonds and a squeeze of lime juice. I like to serve mine with rice (brown or white) or roti.
7. Store leftovers in an airtight container in the fridge for up to 3 days.