Coconut Butter Chickpeas
Coconut butter chickpeas are a vegetarian variation of the classic Indian butter chicken. This one-pot dish features tender chickpeas.
Servings: 4
Equipment
- Dutch Oven or deep skillet
Ingredients
- 1 tablespoon coconut oil or ghee
- 1 white onion small; finely chopped
- 3 garlic cloves large; minced
- 1- inch thumb ginger minced
- 1 teaspoon garam masala powder
- 1 teaspoon chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika powder
- 1/4 teaspoon cardamon powder
- Kosher salt
- 2 15- ounce cans of chickpeas rinsed and dried
- 13.5- ounce can of full-fat coconut milk
- 13.5- ounce can of crushed tomatoes
- 4 tablespoons unsalted butter or vegan butter
- Serve with fresh cilantro leaves and basmati rice
Instructions
- In a large Dutch oven or deep skillet, heat coconut oil or ghee over medium-high heat. Add in your onion, garlic, and ginger. Stir until just slightly softened, about 1 minute.
- Add garam masala, chili, coriander, cumin, paprika, cardamon, and salt. Mix to combine to infuse the flavors with the onion, garlic, and ginger, for another minute.
- Add in your chickpeas and toss to combine, for another minute. Then add in your coconut milk, and crushed tomatoes. Mix until completely combined. Bring the heat to low, and let everything simmer and come together, for 15 to 20 minutes, until just slightly reduced. Toss in your butter to melt.
- Pour in bowls over rice, topping with cilantro.
Nutrition
Calories: 568kcal | Carbohydrates: 47g | Protein: 15g | Fat: 39g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 160mg | Potassium: 926mg | Fiber: 12g | Sugar: 11g | Vitamin A: 863IU | Vitamin C: 14mg | Calcium: 130mg | Iron: 8mg