Chickpea Curry with a Peanut Twist

Servings: 4
Cooking Time: 25 Minutes


2 tbsp Organic Kitchen extra virgin olive oil
3 garlic cloves, crushed
2 small red onions, diced
2 x 400g tins of Organic Kitchen chickpeas, drained and rinsed
4 tbsp Organic Kitchen smooth peanut butter
1 tsp Just Natural Organic paprika
½ tsp Just Natural Organic cayenne pepper
Pinch of chilli flakes
½ tsp Just Natural Organic ground coriander
1 tsp vegetable stock granules / bouillon powder
1 x 400g tin of Organic Kitchen coconut milk
1 x 400g tin of Organic Kitchen chopped tomatoes
2 generous handfuls of fresh spinach
1 handful jumbo unsalted peanuts
Salt and pepper to taste
(Fresh coriander to serve)

How to Make it

  1. Heat the olive oil in a large saucepan over a medium heat and add the onions and garlic. Cook until pungent and slightly browned and sizzling. Season with salt and pepper at this stage as it releases more liquid from the alliums.
  2. Shake in the spices, add the peanut butter, and – stirring well – add the chickpeas too.
  3. After a couple of minutes, pour in the chopped tomatoes, coconut milk, and vegetable stock granules. Stir until everything well-combined, bringing it all to a boil.
  4. Simmer for approximately 15 minutes on low, stirring every 5 minutes or so to avoid any bottom-of-the-pan sticking mishaps.
  5. Add the spinach and cook for a further 5 minutes, until the spinach has fully wilted in and is easily moved about with your wooden spoon.
  6. As the curry finishes off in its cooking process, dry fry the peanuts in a small pan (they will release their own oil).
  7. Serve hot and top with the peanuts and fresh coriander. Delectable!