All recipes
Mains
Vegan Butter Chickpeas
A nourishing mains recipe featuring Water, Yellow Onion (large, chopped), Garlic (clove, minced). Save it to your collection or download the full recipe card.
Time15 minutes
Method
- Heat the water in a pot over medium heat. Add the onion, garlic, and ginger and bring to a simmer. Cook for three to five minutes or until the onions begin to soften. Stir in the tomato paste until incorporated.
- Add the curry powder, garam masala, paprika, chili powder, and salt and cook for one to two minutes until fragrant. Add the chickpeas.
- Stir in the coconut milk then bring the pot to a simmer and continue to cook for five to eight minutes or until the sauce has thickened slightly. Divide evenly between bowls, season with additional salt if needed, and enjoy!
Recipe notes
Refrigerate in an airtight container for up to four days. One serving is approximately 3/4 cup. Fresh cilantro or red pepper flakes. Use lentils or another bean instead. Add chopped cauliflower, peas, broccoli, baby spinach, and/or chopped kale. Cauliflower rice, rice, quinoa, flatbread, or a side salad.
Take this recipe with you
Download the beautifully designed recipe card to save, print, or pop on the fridge for whenever the craving strikes.
Download Recipe Card
More to Nourish
