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Chickpea Curry

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featuring Chef Shuby

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INGREDIENTS

METHOD

  • 2 cans chickpeas (rinsed)

  • 1/2 medium onion 

  • 1 teaspoon ginger and garlic paste 

  • 1 teaspoon garam masala 

  • 1 teaspoon chilli powder

  • 1 Tablespoon turmeric 

  • 1 can coconut milk

  • Spring onions 

  • Sweet potato 

  • Black pepper

  • 1 tablespoon olive oil

  • 100g Butter 

  • Salt & black pepper

  • Chef Stone's Secret Spice™️

  • 1 teaspoon crushed chillies

  1. Season potatoes with salt and black pepper and drizzle with olive oil and roast for 50mins till soft.

  2. Set a medium pan over medium heat, add olive oil then butter.

  3. Sautee the onion, ginger and garlic with all the spices. Add coconut milk and chickpeas simmer for 5 mins. Make sure it doesn't boil or it will change colour and consistency. Turn off and add chopped spring onions and reserve some for garnish. Serve with roast potatoes.

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