Creamy Chickpea Pasanda With Naan And Rice

Heat a large, dry wide-based pan (preferably non-stick) over a medium-low heat and boil half a kettle

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden, then transfer to a plate and set aside for later (save the pan!)

Tip: Watch them like a hawk to make sure they don't burn!

Peel and finely chop your brown onion[s]

Chop your tomato[es] into wedges

Peel and finely chop (or grate) your garlic and ginger

Return the pan to a medium-high heat with a generous drizzle of vegetable oil

Once hot, add the chopped onion with a pinch of salt and cook for 6-7 min or until softened

Once the onion[s] has softened, add the chopped ginger and garlic with your garam masala and ground turmeric and cook for 4-5 min further or until fragrant

Tip: Add a little more oil if the pan looks a little dry!

Meanwhile, drain and rinse your chickpeas

Dissolve your vegetable stock mix in 200ml [260ml] [340ml] boiled water

Add your basmati rice and 250ml [320ml] [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Once the spices are fragrant, add the drained chickpeas and tomato wedges and cook for 2 min or until coated in the spices

Chop your creamed coconut roughly (if required!)

Add the vegetable stock with your ground almonds, chopped creamed coconut and a pinch of sugar and cook for 6-8 min further, stirring occasionally, or until the sauce has thickened and the tomatoes have softened

Once the sauce has almost thickened, add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through

Tip: For a little extra indulgence, butter the hot naan once out of the toaster

Once the sauce has thickened, add your natural yoghurt and stir it all together – this is your creamy chickpea pasanda