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.