Butter chickpea curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Finely dice the onion, garlic, ginger & chilli. In 2tbsp olive oil, sauté the onion with a pinch of salt for 5-10 minutes on a medium heat until softened.

Step 2

2. Add the garlic, ginger & fry until fragrant.

Step 3

3. Add the spices, cook off for 1 minute, then add the tomato puree, cooking out for a further 5 mins.

Step 4

4. Add the tomatoes, then prepare the SECRET INGREDIENT stock by adding 200ml hot water to 1/2 a stock cube, the peanut butter & miso paste.

Step 5

5. Add the chickpeas, then the stock, coconut milk & soy sauce. Stir & simmer for 15-20 minutes until reduced & thickened.

Step 6

6. Add small cubes of butter, then serve up in bowls with naan, rice & garnish with fresh coriander - enjoy!

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