Healthy Chickpea Curry with Coconut Milk

Boil rice with water and a pinch of salt, according to the instructions on the package.

Heat a frying pan with olive oil. Add chopped onions and cook for about 5 minutes, until softened. Add garlic and cook for another minute.

Add curry paste and coconut milk, mix until combined. Taste, and if needed, add more curry paste or salt.

Add chickpeas and soy sauce. Stir and cook over medium heat for another 5 minutes.

Add chopped tomatoes, basil, and lime juice stir and cook for 2–5 minutes, or until tomatoes are softened. Add maple syrup. Taste, and add more soy sauce if desired. Stir and turn off heat.

Serve curry with rice.