Butter chickpeas

Butter chickpeas


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



  • 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

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