Cooked - Curried Peanut Butter Chickpeas

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Curried Peanut Butter Chickpeas

4.0

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

Start by heating the coconut oil in a pan then add in the cumin and coriander seeds, followed by the ginger and garlic, after a few minutes add in the tins of chickpeas
Add in the dried spices and stir through with the chickpeas, after a few minutes of frying pour in the coconut cream and water, note you might need to add a little more water to loosen the cream
Scoop in the peanut butter, squeeze a full lime into the mix and season generously with salt and pepper, taste test, adding a little more seasoning if needed
Serve with a pack of poppadoms, naan or dosa to mop up the chickpeas. You can alternatively serve this with rice

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 104 weeks ago

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