Firstly roughly dice your red onion, crushed garlic, 2 carrots and 2 celery stalks
To a large pot add oil and the ingredients you just prepared to cook down for 3 minutes until softened
Meanwhile prepare your other ingredients
Now to the pot simply add 1 heaped tsp of ground coriander, paprika, turmeric, pinch of chilli flakes along with 2 cans drained chickpeas, tinned tomatoes, 300ml veg stock, 1 tbsp tamari and juice of half a lime and stir
Boil on a medium/high heat until it thickens (roughly 7 minutes)
Serve with rice or quinoa
Leftovers: allow to cool then store in a sealed container in the fridge for a few days or freeze down for another day.