Easy pantry Butter Chick-peas

Easy pantry Butter Chick-peas. A corona necessary adjustment to the classic butter chicken - along with my mega easy naan breads.

Ingredients:

• 50ml vegetable oil or butter
• 1 onion, finely chopped
• 1 tbs finely chopped ginger
• 3 garlic cloves, finely chopped
• 1 bunch coriander (optional)
• 1 tbs Garam masala
• 1 tsp ground turmeric
• 2 tbs tandoori paste
• 2 tbs tomato paste
• 2 x cans chickpeas, rinsed and drained
• 400ml tomato passata or any canned tomatoes
• 1 1/2 cups water
• 200ml coconut cream or regular cream
• Brown rice and chilli to serve (optional)
• Easy naan:
• 1 cup thick Greek-style yoghurt
• 1 1/2 cups self raising flour

INSTRUCTIONS:

Heat the oil (or butter, or both!) in a saucepan over medium heat. Add the onion and cook for 3-4 minutes until softened then add the ginger, garlic and chopped stalks from coriander (if using). Cook for 1-2 minutes until fragrant then add the spices and cook for a further 30 seconds. Add the tandoori and tomato paste, stir and cook for 2-3 minutes until the oil starts to seperate. Add the chickpeas and cook for 3-4 minutes then add the tomato and 1 1/2 cups water and cook for 8-10 minutes. Stir through cream, season to taste and set aside.

For the naan, combine the flour and yoghurt and season with salt. Knead on a lightly floured surface until smooth, adding more flour to the bench if sticking. Divide into 4 then roll out using more flour to prevent sticking. Heat a large frypan over medium high heat and grease with oil. Cooking in batches cook the breads for about 2 min a side until golden.

Serve butter chickpeas with whatever rice you have, naan breads and if you like - some chilli and coriander.