Butter chickpeas

Ingredients:

1 tbsp EVOO

1 tbsp butter

1 onion, diced

1 garlic clove, crushed

1 tsp finely chopped ginger

½ tsp cinnamon

½ tsp ground coriander seeds

½ tsp turmeric

½ tsp cumin

½ tsp paprika

1 tsp garam masala

100g tomato paste

400g lite coconut cream

400g tinned chickpeas, rinsed and drained

 

Method:

• Heat oil and butter in a frying pan over medium heat. Fry onion, garlic and ginger for 3 minutes.
• Add spices and cook for 5 minutes, stirring regularly.
• Add the tomato paste and coconut cream and gently stir through. Cook for 5 minutes.
• Stir through the chickpeas and reduce heat to a gentle simmer and cook for a further 5 minutes.

 

Serve with basmati rice and top with natural yoghurt and cashew nuts.

Garnish with roughly chopped coriander and chilli flakes.

Serves 4