Chickpea Butter Chicken

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

  1. Prepare vegetables finely chop garlic and dice onion, roughly chop kale. Drain and wash chickpeas.
  2. 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.
  3. Heat oil in pan, sauté onion and garlic for 2-3 minutes. Add curry powder & smoked paprikapeanut 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.
  4. 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.

 

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