Butter Chickpeas
AuthorMabDifficultyBeginnerMelt 2 tablespoons of butter (or coconut oil) in a medium stock pot over medium heat then when hot, add onions, a pinch of salt, and sauté for about 5 minutes, until translucent.
Add garlic, ginger and all the spices and sauté for 60 seconds, until fragrant then add tomato paste.
Add the can of diced tomatoes along with enough water to cover the mixture and simmer for 10-15 minutes.
Add coconut milk and chickpeas, stir until mixed and then cover and simmer for about 20 minutes.
Adjust seasoning and finish with a cornstarch / water mixture, extra butter or coconut oil, yogurt, or some cream.
Ingredients
Directions
Melt 2 tablespoons of butter (or coconut oil) in a medium stock pot over medium heat then when hot, add onions, a pinch of salt, and sauté for about 5 minutes, until translucent.
Add garlic, ginger and all the spices and sauté for 60 seconds, until fragrant then add tomato paste.
Add the can of diced tomatoes along with enough water to cover the mixture and simmer for 10-15 minutes.
Add coconut milk and chickpeas, stir until mixed and then cover and simmer for about 20 minutes.
Adjust seasoning and finish with a cornstarch / water mixture, extra butter or coconut oil, yogurt, or some cream.