Indian Butter Chickpeas

🥘 Ingredients

• tomato passata 227 ml
• full-fat coconut milk 400 ml
• chickpeas 425 g
• garam masala 2 tsp
• paprika ½ tsp
• salt ½ tsp
• sugar ½ tsp
• garlic powder ¾ tsp
• bay leaves 2
• dried fenugreek leaves 1 tsp
• non-dairy cream 2 tbsp
• cornflour 1 tsp
• water 1 tbsp
• coriander
• sliced green chillies
• lime

1. 1

   In a large skillet over a medium heat, add the tomato passata , full-fat coconut milk , chickpeas (drained), garam masala , paprika , salt , sugar , garlic powder , bay leaves and dried fenugreek leaves . Mix really well and bring to a boil.
2. 2

   Taste and adjust the salt and flavour. Add more garam masala if you like, or some ground cumin and ground coriander.
3. 3

   Stir in the non-dairy cream , then continue to cook for another 6 minutes to thicken and switch off the heat.
4. 4

   If the sauce isn't thickening enough, mix cornflour with water and stir it in while still boiling. The sauce thickens more as it cools, so don't make it too thick while hot.
5. 5

   Serve over rice, quinoa, flatbread or naan, garnished with coriander , sliced green chillies , a squeeze of lime and a drizzle of extra non-dairy cream.