Curried Peanut Butter Chickpeas - Lucy & Lentils

Ingredients

• 1 tsp coconut oil
• thumb sized pice fresh ginger (thinly sliced)
• 2 cloves garlic (finely chopped)
• 2 tins chickpeas including the water from the tin ((400g tins))
• 200 g coconut cream (mixed with around 500ml water)
• 2 tbsp peanut butter
• 1 lime squeezed
• 1 tsp salt and pepper (season to taste)
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tsp coriander seeds