Butter chickpeas

INGREDIENTS

1 tbsp extra virgin olive oil

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 light 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, reduce heat to a gentle simmer, and cook for 5 minutes.

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

Garnish with roughly chopped coriander and chilli flakes.

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, reduce heat to a gentle simmer, and cook for 5 minutes.

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

Garnish with roughly chopped coriander and chilli flakes.

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