Chicken

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Vegan butter ‘chicken’ made with chickpeas by @earthofmariaa

Ingredients

1 medium onion chopped

4 oz cherry tomatoes halved

1 can chickpeas drained and rinsed

1/2 can tomatoes

2 tsp turmeric

1 tsp onion granules

2 tsp paprika

1 tbsp curry powder or vegan curry paste

1 can coconut milk

1/4 cup tomato paste

1/4 cup smooth peanut butter

1 tbsp tamari

US Customary – Metric

Instructions

Add the onion to a non-stick frying pan and cook for 1-2 minutes, then add the cherry tomatoes and stir for a further 2 minutes, until the tomatoes cook down.
Add the chickpeas, canned tomatoes, turmeric, onion granules, paprika and curry powder. Stir for 2 minutes to coat the chickpeas and allow the spices to become fragrant.
Pour in the coconut milk together with the tomato paste and peanut butter. Simmer on a medium heat for 7-8 minutes, stirring frequently. Add more coconut milk if it starts to get too thick or dry.
At the last minute, stir in the tamari and serve immediately. .
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