INGREDIENTS:
1 tsp coconut oil
thumb sized pice fresh ginger thinly sliced
2 cloves garlic finely chopped
2 tins chickpeas including the water from the tin (400g tins)
200 g coconut cream mixed with around 500ml water
2 tbsp peanut butter
1 lime squeezed
1 tsp salt and pepper season to taste
Dried spices
1 tsp garam masala
1 tsp turmeric
1 tsp cumin seeds
#VeganRecipe #CurriedChickpeas #PeanutButterLover #PlantBased #HealthyEating #EasyDinner #CurryRecipe #ChickpeaCurry #VeganCooking #QuickMeals #GlutenFree #DairyFree #MeatlessMonday #ComfortFood #CookingAtHome #homechefarah
