Butter Chickpeas (Vegan)

To me, Indian cuisine is comfort food--- especially during the winter months. Many dishes are spicy, fried and made with butter and cream, served up with a heavy dose of carbs. Deeeeelish!

I've posted a great vegan butter chicken recipe before but this one takes less time to prepare and has even more flavour. Chickpeas are not my favourite but I loved these! My toddler wasn't impressed but what does she know?

This recipe from fitfromconception.com has very little fat and is a super alternative to butter chicken. Serve as a main or side dish. 

Ingredients

• 1-2 onions
• 2 tablespoons olive oil
• 1 t garlic powder
• 2 t curry powder
• 2 t garam masala *if you do not have this on hand see recipe below
• 1 t ground ginger
• 1 t ground cumin (I use less since I'm not a fan)
• 1 t ground coriander
• 1/2 t salt
• 1/2 cup plain unsweetened almond milk
• 1 can (540 ml or 2 cups) chickpeas
• 2 cups (about 4 sm/med) cooked potatoes, cubed
• Sliced red pepper (optional)

The equivalent of 1 can condensed tomato soup:

• 1 cups water
• 2T corn starch
• 2T vegan butter (I used Earth Balance - my homemade butter is heavy on coconut flavour)
• 1 small can tomato paste
• season with salt and pepper 

In a small saucepan, whisk water and cornstarch until well blended. Heat to a boil until thick, whisking constantly. Stir in vegan butter and tomato paste and blend well with whisk.

Directions

1. Wash, peel, cube and boil potatoes until medium soft, rinse with cold water and set aside
2. Drain and rinse chickpeas
3. Chop the onion very finely while the oil heats in a large pan.
4. Add the onion and cook, stirring frequently, until brown – turn off heat and set aside
5. Prepare tomato soup as directed above and add
6. Add almond milk and mix over med-low heat
7. Stir in the curry powder, garam masala, garlic, ginger, coriander and cumin.
8. Continue to cook, stirring frequently, for one to two minutes longer.
9. Add onions, chickpeas and potatoes simmer for about five minutes at very low heat
10. Serve over 1/2 cup brown basmati rice

Garam Masala spice recipe (makes ¼ cup):

1 tablespoon ground cumin

1 1/2 t ground coriander

1 t ground cinnamon

1 1/2 t ground pepper

1/2 t ground cloves

1/2 t ground nutmeg

2 ground bay leaves

1 1/2 t ground cardamom (not mandatory but nice)