A creamy, buttery chickpea curry that is silky and saucy, making it a delightful plant-based dish that substitutes chicken with juicy chickpeas. The curry is flavored with various spices and served with fresh coriander, naan, and rice.
1: Finely dice the onion, garlic, ginger & chilli. In 2 tbsp olive oil, sauté the onion with a pinch of salt for 5-10 minutes on medium heat until softened.
2: Add the garlic, ginger & fry until fragrant.
3: Add the spices, cook off for 1 minute, then add the tomato puree, cooking out for a further 5 mins.
4: Add the tomatoes, then prepare the stock by adding 200ml hot water to 1/2 a stock cube, the peanut butter & miso paste.
5: Add the chickpeas, then the stock, coconut milk & soy sauce. Stir & simmer for 15-20 minutes until reduced & thickened.
6: Add small cubes of butter, then serve up in bowls with naan, rice & garnish with fresh coriander - enjoy!
