Butter Chickpeas

Name: Butter Chickpeas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Moroccan, African
Ingredients: 2 x 400g chickpea can - rinsed, drained; 1/2 cup plain coconut yogurt; 1 tbsp garam masala; 1 tsp cumin; 1 tsp chilli flakes (or powder) 1/2 tsp turmeric; 1 tbsp minced ginger; 4 minced garlic cloves; Juice of half a lemon; 1/2 tsp sea salt flakes; 3/4 cup tomato passata; 3/4 cup plain coconut yogurt; 1 tbsp caster sugar; 1 tsp sea salt flakes; 1 tbsp vegan butter; Basmati rice and fresh coriander to serve

3 steps

Prep:30minCook:20min

Inspired by Indian butter chicken, this simple butter chickpea is my new favourite easy vegan recipe! I always use to think butter chicken style recipes were difficult but this is actually pretty straight forward. You don’t even need to chop anything for this recipe!   This simple plant based recipe is also gluten free, high protein and perfect for meal prep 🌱

Updated at: Thu, 17 Aug 2023 11:28:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories322.4 kcal (16%)

Total Fat9.9 g (14%)

Carbs49 g (19%)

Sugars13.7 g (15%)

Protein10.9 g (22%)

Sodium1197 mg (60%)

Fiber10.2 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the marinade

2 x 400gchickpea can

rinsed, drained

½ cupplain coconut yogurt

1 Tbspgaram masala

1 tspcumin

1 tspchilli flakes

or powder

½ tspturmeric

1 Tbspminced ginger

4garlic cloves

minced

0.5juice of lemon

½ tspsea salt flakes

The rest

¾ cuptomato passata

¾ cupplain coconut yogurt

1 Tbspcaster sugar

1 tspsea salt flakes

1 Tbspvegan butter

Basmati rice

fresh coriander

to serve

Instructions

Step 1

Combine all the marinade ingredients and marinate chickpeas for 30 minutes   Bring a deep pan to medium heat with the vegan butter - add the chickpea mix and sauté for 5 minutes

Step 2

Mix through the tomato passata, Coyo, and salt and simmer for 10 minutes

Step 3

Serve with bastamti and coriander and enjoy!

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