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.
- 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.
- In saucepan, sauté onion and peppers until tender; salt and pepper;
- Add the spices and mix well with the oil to bring out the flavors;
- Add the tomato paste and mix well;
- 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);
- Add honey and chickpeas;
- 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!