Buttered Chickpeas: Discover the Easy and Tasty Recipe

by Marilyn

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🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	15 minutes
⏲️ Total time	35 minutes
🔧 Difficulty level	Easy
🍽️ Servings	4 people
🔥 Calories (approximate)	Variable

This recipe is inspired by the famous butter chicken, in a vegetarian version. You can't say vegan since it contains real cream and butter, but you could easily replace the cream with coconut milk or another vegan substitute that would give a similar creamy texture, and add nutritional yeast for a slightly “cheesy” taste.

For my part, I am neither vegetarian nor vegan , but I must say that I love meat-free dishes such as legumes, tofu, fish and seafood. I also find it important to offer varied dishes to my 9 year old little boy so that he develops his tastes and opens up to different cultures and lifestyles.

This recipe is a big hit at home. When the Thermos comes back empty from school, it's always a good sign ;).

Here is my adapted (and very simple) recipe for “butter chicken” style chickpeas.

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Ingredients

• 1 medium onion, roughly chopped
• 1 to 2 colored peppers (red, yellow, orange), cut into squares
• canola or peanut oil
• spices: curry, garam masala, crushed peppers (quantities of your choice)*
• salt and pepper
• 1 small can of tomato paste (156 ml)
• 1 to 2 cups of 15% or 35% cooking cream, or coconut milk to taste**
• 1 C. tbsp wildflower honey
• 1 can of chickpeas (540 ml) or other legumes
• 2-3 tbsp. tablespoon of butter
• basmati rice or couscous to accompany

*For my part, I have a whole curry mixture at home that I grind in a mortar as I need it, as well as a ready-to-use garam masala. I also add a little crushed peppers to give a little spicy taste, which is optional. The quantities to add depend on individual tastes. I put a good 2 tbsp. curry, 1/2 tsp. of garam masala, and 1/2 tsp. crushed peppers.

**I had 35% cream in the fridge this time, but I often make this recipe with coconut milk and it's just as delicious.

Preparation:

Brown the onion and peppers in a saucepan. Add the spices and mix well. Add the tomato paste. Add the cooking cream or coconut milk and mix. Add the honey and chickpeas. Let simmer for 5 minutes, then add the butter. Serve on a bed of basmati rice.

Serve on a bed of basmati rice.

Enjoy your food!