Recipe: Butter Chickpeas

Despite the title this is actually really easy to make a vegan recipe by replacing the butter with coconut oil instead. You can finish it with some almond milk if you like also. I like to mush half of the chickpeas with a potato masher to get a bunch of different textures and also I think it thickens the recipe without cornstarch. I might try adding more vegetables to this recipe in the future but I really liked its simplicity.

Butter Chickpeas

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients
 4 tbsp butter (or coconut oil, if vegan)
 1 onion, chopped
 3 cloves garlic, minced
 1 tbsp ginger, grated
 2 tbsp garam masala
 2 tsp curry powder
 1 tsp each: cumin, tumeric, and cayanne pepper
 salt and pepper
 400 g chopped tomatoes
 250 ml coconut milk
 800 g chickpeas
 2 tbsp tomato paste
 1 tbsp cornstarch (optional)

Directions
1

Melt 2 tablespoons of butter (or coconut oil) in a medium stock pot over medium heat then when hot, add onions, a pinch of salt, and sauté for about 5 minutes, until translucent.

2

Add garlic, ginger and all the spices and sauté for 60 seconds, until fragrant then add tomato paste.

3

Add the can of diced tomatoes along with enough water to cover the mixture and simmer for 10-15 minutes.

4

Add coconut milk and chickpeas, stir until mixed and then cover and simmer for about 20 minutes.

5

Adjust seasoning and finish with a cornstarch / water mixture, extra butter or coconut oil, yogurt, or some cream.

Adapted from The Iron You

Ingredients

Ingredients
 4 tbsp butter (or coconut oil, if vegan)
 1 onion, chopped
 3 cloves garlic, minced
 1 tbsp ginger, grated
 2 tbsp garam masala
 2 tsp curry powder
 1 tsp each: cumin, tumeric, and cayanne pepper
 salt and pepper
 400 g chopped tomatoes
 250 ml coconut milk
 800 g chickpeas
 2 tbsp tomato paste
 1 tbsp cornstarch (optional)

Directions

Directions
1

Melt 2 tablespoons of butter (or coconut oil) in a medium stock pot over medium heat then when hot, add onions, a pinch of salt, and sauté for about 5 minutes, until translucent.

2

Add garlic, ginger and all the spices and sauté for 60 seconds, until fragrant then add tomato paste.

3

Add the can of diced tomatoes along with enough water to cover the mixture and simmer for 10-15 minutes.

4

Add coconut milk and chickpeas, stir until mixed and then cover and simmer for about 20 minutes.

5

Adjust seasoning and finish with a cornstarch / water mixture, extra butter or coconut oil, yogurt, or some cream.

Butter Chickpeas

Leave a Reply

Your email address will not be published. Required fields are marked *