“Mum how do you make something like this out of a tin of chickpeas and some mushrooms??”
Well I found a few other bits and bobs in my kitchen to make it special!
The key is in the beautiful spicy, creamy sauce with the addition of ground almonds. I used Massaman curry paste as well as Red Thai because it gives a slightly brighter flavour.
It really is beautiful.
Fry the onion and chilli in olive oil until the onion is translucent then add the mushrooms and cook for 2-3 mins til softened. Add the chickpeas (drain, don’t rinse) and the curry paste and a good huge pinch of sea salt (level teaspoon ish).
Now add the coconut milk, creme fraiche and ground almonds then stir in the tomato purée. Taste for seasoning and add more salt if needed because the chickpeas will negate salt like mad!
Simmer for 10-15 minutes. A couple of mins before the end add the peas so they just cook through but keep their colour.
Serve with rice and a sprinkle of fresh green herbs if you have any, Thai basil works well.
Chickpeas are a reservoir of fibre, which helps to keep you full and gives your happy gut microbes their favourite food. They’re also a great source of folate, which is important for brain and nervous system health. On the same lines chickpeas are high in the mineral Molybdenum which is also though to be a key player in maintaining a healthy functional nervous system.Along with their high protein content they’ll help keep you strong and bright as a button.
Good food is sweeter when shared with good friends.
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