Drain and rinse the can of chickpeas, place on a roasting tin drizzle with oil and sprinkle with 1tsp of curry powder. Shake to mix it all together and place in your oven for 20 – 30 minutes checking on them half way through and giving them another little shake so that they roast evenly.
In a saucepan add your fiid Hearty Moroccan Chickpea Tagine, 250ml vegetable stock along with chopped tomato and carrots. Add 1 tsp of curry powder and 2 tsp of turmeric powder. Simmer and cook for 20 minutes until the carrots are soft.
Blend half of the mixture and return to the pan.
Add in the can of coconut milk and bring to a simmer.
Serve along with fluffy basmati rice and sprinkle with the chopped coriander and roasted chickpeas.