How to make
Heat 2 tablespoons of olive oil and fry the finely chopped onions and garlic in it.
Add the spices: curry, cumin, turmeric and black pepper.
Fry for 1-2 minutes and pour the coconut milk.
Add the tomato puree and chickpeas. Boil for about 10 minutes.
Remove the lean stew from the hob.
Add the coconut flour and lemon juice.
Stir and leave it for about 5 minutes.
Serve the chickpea curry stew into deep plates, each sprinkled with dried parsley.
