Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 inch ginger, grated (approx. 1 tablespoon)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (15 oz / 425g) can chickpeas, drained and rinsed
  • ½ cup pitted Kalamata olives, halved
  • 1 ripe mango, diced (approx. 1 cup)
  • 1 (13.5 oz / 400ml) can full-fat coconut milk
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic and ginger, and cook until fragrant.
  2. Stir in cumin, coriander, turmeric, garam masala, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  3. Stir in diced tomatoes, chickpeas, olives, and mango. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Stir in coconut milk and lemon juice. Season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
  6. Garnish with fresh cilantro and serve hot.