1 tablespoon neutral oil
1 yellow onion, roughly chopped
28-ounce can of crushed tomatoes
1 can full-fat coconut milk
1 can chickpeas
salt & pepper to taste
Heat the oil in a big pot over medium-low heat. Add the onion. Add fresh garlic, if you like. Add salt.
When the onion is translucent, add the tomatoes and coconut milk. Stir. Add salt and any other spices you might like—literally any spices.
After it has come to a boil, let it simmer for as long as you want. Maybe make roti in the meantime.
When you’ve let it simmer as long as you want and have added the spices you like, remove it from the heat and blend with an immersion blender. Or don’t—it’s not necessary.
If you’ve blended, put the pot back onto heat. If you haven’t blended, leave it where it is. Add the entire contents of the can of chickpeas. Season some more and bring to a boil.