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curried peanut butter chickpeas

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients
  

  • 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

Dried spices

  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds

Instructions
 

  • 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