Creamy Curried Peanut Butter Chickpeas
These curried peanut butter chickpeas are perfect for placing in the middle of the table with a big pack of poppadoms, naan bread or dosa. This recipe is vegan friendly and naturally gluten free. This recipe can be served with steamed rice or as shown, in the middle of a table with everyone mopping it up with crunchy poppadom crisps.
What’s in this recipe?
Chickpeas- This legume is a great ingredient to add to recipes. Its creamy inside and works well with the crunchy poppadoms paired with the recipe.
Peanut Butter- This ingredient adds a nutty and rich flavour as well as thickening the sauce. If you haven’t added peanut butter to your curry yet, give it a go.
Garam Masala- A perfect blend of spices, if you don’t have this spice blend, swap for curry powder. This recipe is meant to be really interchangeable and suit whatever you have in your cupboards.
Coconut cream- Preferable to tinned coconut milk as you can add water to make it either thicker or thinner texture. You can of course use tinned coconut milk, but make sure it has a high fat content.
Serve with: Best served with crispy poppadoms to contrast the creamy curried chickpeas. You can of course swap this for rice, naan or dosas, but we think the crunch works best.
Swap garam masala for curry powder- If you don’t have garam masala, don’t worry, simply swap for curry powder.
Coconut milk or cream? Cream is just the thick fatty part you get at the top of tinned coconut milk. If you can’t find this in the supermarket, simply use a high fat coconut milk from a tin.
If you like this recipe, why not try:
Curried Peanut Butter Chickpeas
- 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