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Butter Chickpea

Serves 6

Quick Dinners

Crowd Pleasers

Vegetarian

Salads & Sides

Gluten Free

Yum – Yum … a vegetarian spin on your classic Butter Chicken – enjoy!!

 

Ingredients

  • 4 x 420g tins chickpeas – drained
  • 4 tablespoons Pataks Rogan Josh curry paste (not simmer sauce-GF available)
  • 4 cloves garlic, peeled & finely chopped
  • 425g tin coconut cream
  • 1 cup tomato puree
  • 2 tablespoons butter
  • 2 teaspoons chicken stock powder (GF option)
  • 2 tablespoons brown sugar
  • 2 tablespoons basil leaves, finely chopped for garnishing
  • Salt to season
  • 4 cups cooked white rice

Cooking Steps

1

In a heavy based pot sauté Rogan Josh paste for 2 minutes, add garlic and sauté a further 1 minute. Add tomato puree, coconut cream, sugar, chicken stock powder and  butter.

2

Bring sauce to the boil and reduce heat to simmer for 20 minutes. Add chickpeas; simmer for a further 20 minutes.

Season with salt to taste. 

Serve with cooked rice and garnish with fresh chopped basil leaves.