Just as good as the popular Indian classic, yet chickpeas take the stage instead of chicken, packing in an abundance of protein, fiber and texture! The aromatic sauce is seasoned with Indian spices and made creamy with coconut milk. Toss in some greens for even more flavor and nutrition. Served over brown rice, it’s a healthy, filling and delicious main dish meal!
Click here to read about the health benefits of chickpeas!Â
Indian Butter Chickpeas
If you like Indian food, you'll love this plant-based version of Indian Butter Chicken-- it's healthy, delicious and so nutritious!
Servings 6
Ingredients
- 1/4 cup plant butter (I like Country Crock Plant Butter)
- 1 large onion, diced
- 1 1/2 tsp salt, sea or Kosher
- 4 garlic cloves, minced
- 1 tsp ginger powder, or 1 tbsp grated fresh ginger
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 2 tsp garam masala
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cayenne
- 2 15 oz cans Fire-Roasted Tomatoes (diced)
- 1 15 oz can coconut milk (can use light if preferred)
- 2 15-oz cans chickpeas, rinsed and drained
- handful of spinach or other greens (optional)
- Cooked brown rice, for serving
- bunch cilantro leaves or dried cilantro, for garnish
Instructions
- Melt plant butter in a large pot or Dutch oven over medium-low heat. Stir in onion and 1/2 tsp salt. Cook until golden and slightly browned, stirring occasionally, for about 15 minutes. If onions stick, add in a small splash of water.
- Stir in garlic and spices. Cook and stir for about 1-2 minutes.
- Add cans of tomatoes and juices and the coconut milk. Add in the remaining tsp of salt. Bring to a simmer and continue to cook for 10 minutes, stirring occasionally.
- Stir in chickpeas, bring the mixture back up to a simmer and cook, stirring occasionally, for another 10 minutes.
- Optional: Toss in a handful of greens and let wilt, stirring.
- Serve spooned over brown rice and topped (optional) with cilantro.