Spicy Chilli Butter Chickpea
Ingredients
- 450g Chickpeas (cooked)
- 1 1/2 Onions (diced small)
- 3 Garlic Cloves (minced)
- 16g Ginger (chopped small)
- 500ml Canned Coconut Milk
- 80ml Water
- 85g Tomato Paste
- 8g Curry Powder (mild)
- 8g Garam Masala
- 4g Cayenne Pepper (optional)
- Salt to taste
- Rice, quinoa, or flat bread (for serving)
- Coconut yogurt (for topping, not included in macros)
Preparation
Heat the water in a large pot over medium heat. Add the garlic, ginger, and onion. Bring to a simmer and cook until the onion starts to go soft, around 5 minutes.
Stir in the tomato paste, then add the curry powder, garam masala, salt, cayenne pepper, and chickpeas, combining thoroughly.
Stir in the coconut milk and bring the pot to a simmer. Continue to cook until the sauce starts to thicken, usually taking between 5-10 minutes.
Divide the dish between bowls and serve with a side of rice or flat bread. Top with a dollop of coconut yogurt.