“Butter” Chickpeas

by Marilyn

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 meatless dishes such as legumes, tofu, fish and seafood. I also find it important to offer a variety of dishes to my 9-year-old son so that he can develop his tastes and open up to different cultures and ways of life.

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 coarsely chopped
• 1 to 2 colored bell 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 15% or 35% cooking cream, to taste**
• 1 C. wildflower honey
• 1 can of chickpeas (540 ml)
• 2-3 tbsp. butter
• basmati rice 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 masala. I also add a bit of crushed peppers for a little spiciness, which is optional. The quantities to put depend on the tastes of each one. I put a good 2 c. curry, 1/2 tbsp. 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

1. In saucepan, sauté onion and peppers until tender; salt and pepper;
2. Add the spices and mix well with the oil to bring out the flavors;
3. Add the tomato paste and mix well;
4. Add the cooking cream or coconut milk according to the desired smoothness (I had to put about 1 1/2 t. of cream. In the end, the color should be pink and you should not taste too much of the tomato , it should be creamy and soft);
5. Add honey and chickpeas;
6. Simmer for a few minutes (5 minutes is enough since the canned chickpeas are already cooked) then add the butter.

Serve on a bed of basmati rice.

Enjoy your food!