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
400g canned diced tomatoes
200g coconut cream
400g 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.
Ingredient Swaps
Use any spices you have on hand.
Coconut cream for cream.
Chickpeas for butter beans.
Apple cider vinegar for lemon juice.
Protein Suggestions
Serve with chicken, tofu or beef.
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