Butter Chickpeas
This Butter Chickpeas recipe gives classic butter chicken a vegan-friendly twist. Chickpeas are simmered in a creamy, well-spiced curry sauce to give you an indulgent dinner in less than 30 minutes.
Servings: 4
Ingredients
- 2 tbsp dairy free butter
- 1 small onion diced
- 1 1/2 tsp fresh ginger minced
- 3 garlic cloves minced
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 15 oz. tomato sauce canned
- 1/4 cup water
- 15 oz. can chickpeas drained and rinsed
- 1/2 cup canned coconut milk mixed together so there aren’t coconut milk clumps
- 1 tbsp cornstarch
- cilantro for garnish
Instructions
- Add butter to a large skillet over medium heat. Once melted, add the onion and sauté until soft, about 5 minutes. Add the ginger, garlic, garam masala, cumin, chili powder, salt, smoked paprika, and turmeric and sauté for an additional minute.
- Add in the tomato sauce, water, and chickpeas. Stir to combine.
- Mix the ½ cup coconut milk and cornstarch together in a small bowl. Then, add the mixture to the skillet and stir to combine.
- Cover and simmer for 5-7 minutes or until the sauce begins to thicken. Turn off the heat and serve over rice with cilantro. Enjoy!
Notes
*Calories are per serving and are an estimation.
*Be sure to use plain canned tomato sauce instead of tomato sauce with spices (I like Muir Glen brand).
*I typically prefer full fat canned coconut milk, but light coconut milk works too.
Nutrition
Serving: 1g | Calories: 271kcal | Carbohydrates: 28g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1444mg | Potassium: 632mg | Fiber: 8g | Sugar: 6g | Vitamin A: 755IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 4mg
