Vegan Butter Chickpeas


Vegan Butter Chickpeas 

Makes 4 servings 

2 tablespoons extra virgin olive oil 

1 medium Spanish onion, minced

4 garlic cloves, minced

1 X 1-inch knob ginger, minced

2 tablespoons minced cilantro stems 

2 teaspoons garam masala

1 teaspoons yellow curry powder

2 teaspoons ground cumin 

1 teaspoon ground coriander 

1 teaspoon smoked paprika 

½ teaspoon turmeric 

1 tablespoon tomato paste 

½ teaspoon ground cayenne 

1 can (14-ounce) full fat coconut milk 

1 cup crushed tomatoes 

1 cup vegetable stock 

Zest of 1 lime 

3 cups cooked chickpeas

2 tablespoons coconut oil 

Sea salt & freshly cracked black pepper 

¼ cup cilantro leaves 

Lime wedges, for serving

Steamed rice and/or naan for serving 

  1. Heat the olive oil in a dutch oven (or large pot) over medium heat. Add the onions, season with a pinch of sea salt, and cook until softened and translucent. Add the ginger, garlic, and cilantro stems, and cook for another 2 minutes. Stir in the spices and tomato paste and cook, stirring constantly, for 2 minutes. 
  2. Pour in the coconut milk, crushed tomatoes, stock, and add the lime zest. Add the chickpeas, season with a good pinch of sea salt and pepper, and bring to a simmer. Let the sauce bubble and simmer away for about 15 – 20 minutes, or until thickened and beautiful. 
  3. Remove from the heat and stir in the coconut oil. Taste and adjust seasoning as necessary. 
  4. Divide into servings bowls, garnish with cilantro, and serve with lime wedges and rice and/or naan. Delicious! 


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