Chickpea Butter Chicken
Prep Time
- Prep | 10 minutes
- Cook | 20 minutes
- Ready in | 30 minutes
Utensils
- Small Sauce Pan
- Large Sauce Pan
Ingredients we send
- Tinned Chickpeas
- Tinned Tomatoes
- Coconut Milk
- Kale
- Cashew Nuts
- Garlic
- Onion
- Turmeric
- Curry Powder
- Smoked Paprika
- White Long Grain Rice
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- Water
- 1 Tbsp Of Peanut Butter For Couple Size / 2 Tbsp For Family Size
NUTRITION PER 1 SERVING
Calories 2560kj, Fat 43.2g, Proteins 12.4g, Carbs 38.1g,
ALLERGY INFO
Gluten Free | Contains Nuts |
Method
- Prepare vegetables finely chop garlic and dice onion, roughly chop kale. Drain and wash chickpeas.
- Rinse rice until the water runs clear. Put in a small saucepan with water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 18 mins or until tender and the water is absorbed.
- Heat oil in pan, sauté onion and garlic for 2-3 minutes. Add curry powder & smoked paprika, peanut butter (see”ingredients you’ll need” for measurements) & chickpeas, stir well for 2-3 minutes add a dash of water if needed. Add cashew nuts & tinned tomatoes, stir for 2-3 minutes, season with salt & pepper.
- Add coconut milk, mix and leave on a medium heat for 15 minutes to simmer. In the last 5 minutes add kale. Serve on a bed of rice. Enjoy.