Chickpea, Mushroom And Sweetcorn Curry

• 4 heaped tbsp chickpeas
• 1/2 carton chopped tomatoes (roughly 200g)
• 4 large closed cup mushrooms
• 3 tbsp sweetcorn
• 1 tsp curry powder
• 1 tbsp chopped parsley
• Sprinkle black pepper
• 1/2 tsp coconut essence
• Cooked basmati rice, to serve

1. Heat a saucepan to medium-low heat and add the chopped tomatoes, curry powder, parsley and black pepper. (If cooking rice from scratch, start now).
2. Allow the sauce to simmer while preparing the other ingredients. Wash the mushrooms and chop into rough quarters, drain chickpeas and sweetcorn.
3. Add the mushrooms, chickpeas and sweetcorn into the curry mixture and stir.
4. Continue stirring frequently for another 10 minutes, or until the mixture is thick.

chickpeas, tomatoes, mushrooms, sweetcorn, curry powder, parsley, black pepper, coconut, basmati rice

Taken from www.yummly.com/recipe/Chickpea_-Mushroom-and-Sweetcorn-Curry-1828329 (may not work)