Vegan “Butter” Chickpeas
If you like the classic Indian dish, Butter Chicken, then you must try this delicious vegan version, Vegan “Butter” Chickpeas. Prepare this dish with the delightful flavor of Chick Peas, creamy Coconut Milk, which adds a unique flavor and perfect texture, and Extra Virgin Olive Oil. Add in a side of white rice, naan, and sliced lime. It’s a treat to your senses!
Servings: 6
Ingredients
- 3 Tbsp extra virgin olive oil
- 1 large yellow onion minced (about 1 cup)
- 2 tsp Adobo All-Purpose Seasoning with Pepper plus more, as desired
- 1 Tbsp minced garlic
- 1 Tbsp grated ginger
- 1 tsp allspice
- 2½ tsp paprika
- 1½ tsp ground cumin
- 1 cinnamon stick
- 2 cans (8 oz. each) tomato sauce
- 2 cans (13.5 oz each) coconut milk
- 3 cans (15.5 oz each) chick peas drained and rinsed
- ¼ cup chopped fresh cilantro for garnish
- 4-6 cups cooked Jasmine Rice or Basmati Rice
- 4-6 loaves Naan for serving (optional)
- Lime wedges for serving
Instructions
- Heat oil in large heavy-bottomed pot over medium heat. Add onion and Adobo and cook, stirring occasionally, until golden-brown, about 6-8 minutes. Stir in garlic and ginger and cook for 1 minute. Add allspice, paprika, cumin and cinnamon, and cook until fragrant, about 30 seconds.
- Add tomato sauce and coconut milk and bring to simmer. Cook, stirring occasionally, until flavors develop, about 10 minutes.
- Stir in chickpeas and simmer, stirring occasionally, for an additional 15 minutes. Discard cinnamon stick. Season butter chickpeas with Adobo, to taste. Garnish with cilantro. Serve with rice, naan and lime wedges.
