Buttered Chickpeas: Discover the Easy and Tasty Recipe

by Marilyn

🖨️ Print the recipe

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

This recipe is inspired by the famous butter chicken, in a vegetarian version. It can't be called 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 meatless foods such as legumes, tofu, fish and seafood. I also find it important to offer a variety of dishes to my 9-year-old 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 ;).

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

--

Ingredients

• 1 medium onion, coarsely 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 tomato paste (156 ml)
• 1 to 2 cups 15% or 35% cooking cream, or coconut milk to taste**
• 1 tbsp wildflower honey
• 1 can of chickpeas (540 ml) or other legumes
• 2-3 tbsp butter
• basmati rice or couscous to accompany

*For my part, I have at home a mixture of whole curry that I grind in a mortar as I need it, as well as a ready-to-use garam massala. I also add a little crushed chili peppers to give a little spicy taste, which is optional. The quantities to put depend on each person's tastes. I put a good 2 tablespoons of curry, 1/2 teaspoon of garam massala, and 1/2 teaspoon of crushed chili 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. Stir in the tomato paste. Add the cooking cream or coconut milk and mix. Stir in 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!