Butter Chickpeas
A delicious comfort meal to make when you need something warm and nourishing. We love serving this with some brown rice and stir-fried greens.
Serves: 3
Time: 20 minutes
Ingredients –
2 tbsp cooking oil
1 onion, diced
4 cloves garlic, crushed and chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground turmeric
¼ tsp ground cinnamon
1 tsp sea salt
1 x 400g cans diced tomatoes
½ x 400g can of coconut cream
1 x 400g cans of chickpeas, drained and rinsed
1 tsp apple cider vinegar
Method –
Heat the oil in a pan over a medium heat, add the diced onion. Saute for 5 minutes, once softened add the garlic, cumin, coriander, paprika, turmeric, cinnamon and sea salt. Saute for a further 3 minutes.
Add the canned tomatoes, coconut cream, chickpeas and apple cider vinegar. Gently mix everything together and simmer for 15 minutes, allowing it to thicken up.
We love serving this with brown rice and stir fried greens.
Any leftovers will keep in an airtight container in your fridge for up to 4 days. Alternatively the chickpeas can be frozen in an airtight container for up to 1 month.
Two Raw Sisters App
Your recipe to feeling in control. Start your free 7-day trial and get unlimited daily inspiration from the curated feed, handpicked by Margo and Rosa.