Pure Mountain Creamy Coconut Butter Chickpeas & Peas

5 Minutes

20 Minutes

Ingredients

Marinade

2 tablespoons Spicy Mountain Canola Oil

1 medium red onion, chopped

1 teaspoon garlic, minced

1 teaspoon ginger, minced

1 teaspoon ground cumin

1 teaspoon garam masala

2 tablespoons tomato paste

1/2 teaspoon turmeric

1 cup coconut milk

1 cup chickpeas, prepared as per precooking instructions

1/2 cup peas, prepared as per precooking instructions

Up to 1/4 cup water

Salt to taste

Cilantro

Naan

Rice

Chilli

Directions

Method

Heat the oil in a large skillet over medium heat and add oil. Add onion, garlic, and ginger, and cook until soft. Add cumin, turmeric and stir for 2 minutes. Add tomato paste and continue to stir and cook the pastedown for a further 2 – 3 minutes. Add the chickpeas, peas, coconut milk, and water and bring to a boil.

Simmer on low for about 15 minutes until the sauce has thickened (you can add a few more tablespoons of water to desired consistency). Add salt to taste & garnish with fresh cilantro.
Serve with steamed rice & fresh rotis!

Precooking tips

To prepare the peas & chickpeas, soak overnight for at least 18 hours in salted room temperature water and rinse before use. Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes.