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
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.
Add garlic, ginger and all the spices and sauté for 60 seconds, until fragrant then add tomato paste.
Add the can of diced tomatoes along with enough water to cover the mixture and simmer for 10-15 minutes.
Add coconut milk and chickpeas, stir until mixed and then cover and simmer for about 20 minutes.
Adjust seasoning and finish with a cornstarch / water mixture, extra butter or coconut oil, yogurt, or some cream.
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