Maddie’s Chickpea Curry

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Step 1

Dice onions and set that aside

Step 2

Mince 5 cloves of garlic using a garlic press (or chop finely using a knife)

Step 3

1 tablespoons of butter and 2 tablespoons of oil to the pan on medium heat, stir lightly until butter dissolves

Step 4

Add garlic, diced onions, and drained chickpeas into the pan and let it fry for 2-3 minutes

Step 5

Add chickpeas to the pan once the onions are translucent

Step 6

To a separate blender, add 3 cans of crushed tomatos (with the juice!)

Step 7

Add the chickpea mix to the blender straight from the pan (be weary of the heat!!)

Step 8

Blend until smooth

Step 9

Add the purée to the wok and let it simmer on high heat for 3-4 minutes (turn the heat down if it starts to boil) — if you have a lid that fits your wok, no need to turn down the heat

Step 10

Add in the spices and then add in the curry cubes 3 at a time, be sure to mix as you add them in!

Step 11

Place store-bought naan into the air fryer at 350° for 3 minutes (or until crispy)

Step 12

Plate with some curry and serve! ◡̈