Butter Chickpea Recipe
2 Tbsp Olive oil
1 large onion, finely diced
2 cloves garlic, finely chopped
1 – 2 small red chili, finely chopped
2 tsp garam Marsala
2 tsp curry powder
1 tsp ground ginger or 1 tsp fresh ginger
1 tsp cumin
1 tsp turmeric
2 Tbsp tomato paste
1 tin diced tomatoes
1 tin chickpeas, drained
3 medium potatoes, chopped and par boiled
1/2 420g tin of coconut cream
1) Heat olive oil on a medium heat until hot. Add onions and simmer until they start to brown a little, just over 5 minutes. Add garlic and spices and cook for about 1 minute until fragrant.
2) Add tomato paste, diced tomatoes chickpeas and potatoes. Bring to a simmer, simmer for about 10 minutes
3) Stir through coconut cream and season to taste. Serve with rice.
This recipe is super quick and easy. Put in as much chili as you like. I like it spicy so usually use 2 – 3 chili’s with seeds. If you don’t like so much spice, just use one chili and omit the seeds. Not all curry powders are gluten free, but the Empire range which you can get at your supermarket definitely is, as are most you’ll find in Indian grocers. If you aren’t dairy free or vegan, use regular cream instead of coconut cream for a more traditional ‘butter’ flavor. I often add a little spinach to this as well for some variety.
– Hannah