Butter Chicken Chickpeas
Mix in a little India
Ingredients
- 2 tbsp vegetable oil
- 1/4 tsp each salt and freshly ground pepper
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1/2 cup water
- 2 canned chickpeas, drained and rinsed
- 1 jar (400 mL) Patak’s Butter Chicken Cooking Sauce
- 2 tbsp finely chopped fresh cilantro
- Red chilli peppers (optional)
Instructions
- Heat oil in large Dutch oven or large saucepan over medium-high heat.
- Add chickpeas, garlic and ginger and sauté for 2 minutes. Add water; cook stirring for 3 to 5 minutes.
- Stir in Patak’s Butter Chicken Cooking Sauce, salt, and pepper and bring to a simmer. Simmer, covered, stirring occasionally, for 5 to 8 minutes.
- Garnish with cilantro and red chilli peppers (optional).
Notes
You can try substituting chickpeas for vegetables or lentils.
