Butter chickpeas and potatoes is a vegetarian version of butter chicken, a popular dish for Indian takeout. The spices really warm up this dish, and the coconut cream gives it such richness. We love to eat this the night before a game, paired with rice. It gives us everything we need: carbs, protein, and a full belly.
Butter Chickpeas and Potatoes
4 servings
Ingredients
- 4 tablespoons vegan butter
- 1 medium yellow onion, finely diced
- 5 cloves garlic, minced
- 1 Tbsp peeled and minced fresh ginger
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1/2 teaspoon kosher salt
- 1 (14.5-ounce) can crushed tomatoes, with juices
- 1 cup Thai coconut cream
- 1 Tbsp light-brown sugar
- 1 large russet potato, peeled, washed, and cubed (about the same size as the chickpeas)
- 2 (15-ounce) cans chickpeas, drained and rinsed
- Fresh cilantro, for garnish
- Cooked rice, for serving
Directions
- Place the butter and onion in a Dutch oven or heavy-bottom pot over medium heat. Saut for 3 to 4 minutes. Add the garlic and ginger and saut for an additional 1 to 2 minutes.
- Sprinkle in all the spices and cook for 1 minute, stirring frequently so that the spices have a chance to cook. Pour in the tomatoes. Stir to incorporate everything and lower the heat to a simmer.
- Using an immersion blender, blend until the liquid becomes more like a creamy soup. If you do not have an immersion blender, carefully scoop the tomato contents into a blender. Pulse until smooth and pour back into the pot.
- Next, add the coconut cream, sugar, potatoes, and chickpeas. Mix well and bring to a boil for 1 minute. Then turn down to a simmer for 30 minutes, or until the potatoes are tender.
- Lastly, garnish with fresh cilantro. Serve over rice or eat it alone.
Excerpted from Girls Gone Veg: Plant-Based Recipes by Athletes, for Everyone, by Toni Pressley and Ali Riley. Copyright 2023, published by Andrews McMeel Universal. Reproduced by arrangement with the Publisher. All rights reserved.Next: This Zesty Shredded Brussels Sprouts Salad Makes a Perfect Side Dish This Winter
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