Creamy Butter Chickpeas

creamy butter chickpeas + rice 🍛

this dish has all the flavor — recipe below!

i’m currently sick and can’t taste food very well :^( with coronavirus going around, i hope you all stay healthy (and keep up ur hygiene even if u are an engineer)!!

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Creamy Butter Chickpeas

Course Appetizer

Cuisine Indian-Inspired

Keyword Recipe, Vegan, Vegan Curry Recipe

Ingredients

1 large onion diced
3 cloves garlic
1 tbsp fresh ginger minced
2 green chilis minced (omit for less spicy)
1 tsp garam masala
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt and pepper
1/4 tsp cayenne
1/4 tsp Dijon mustard
2-3 large ripe tomatoes (400g) pureed or diced
1/2 cup water
1 1/2 cups chickpeas
3/4 cup coconut cream (from a can of full-fat coconut milk)

Instructions

In a large pot, heat some oil and add the onion, garlic, ginger, and chilis. Saute for 5 minutes, then stir in all the spices.
Once fragrant, add in the tomatoes, water, and chickpeas. Cover the pot and let simmer on medium heat for 10-15 minutes, or until the sauce has thickened.
Stir in coconut milk and simmer for 3-4 more minutes.
If desired, season with more spices to taste, then serve warm.

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