Step 1

Add the onion to a non-stick frying pan and cook for 1-2 minutes, then add the cherry tomatoes and stir for a further 2 minutes, until the tomatoes cook down.

Step 2

Add the chickpeas, canned tomatoes, turmeric, onion granules, paprika and curry powder. Stir for 2 minutes to coat the chickpeas and allow the spices to become fragrant.

Step 3

Pour in the coconut milk together with the tomato paste and peanut butter. Simmer on a medium heat for 7-8 minutes, stirring frequently. Add more coconut milk if it starts to get too thick or dry.

Step 4

At the last minute, stir in the tamari and serve immediately.