Chickpea Vegan “Butter Chicken” 🥘!

Recipe at: [ Ссылка ]

Tried to make this one fast and easy to follow! Having a butter chicken spice blend on hand is so helpful for this recipe!

🥘 2 Tbsp vegan butter (or oil)
🥘 1/2 diced large onion
🥘 Cook the butter and onion on medium heat for 3-4 minutes
🥘 Next, add 1 heaping Tbsp of minced ginger
🥘 And 3 cloves of minced garlic
🥘 Cook another 1-2 minutes
🥘 Next add 1 heaping Tbsp of salt-free butter chicken spice blend
🥘 Mix it up then add 6tbsp tomato paste
🥘Add 1 and 1/2 cans of rinsed and drained chickpeas (based on a 19oz or 540 ml can)
🥘 Add a little salt to taste and mix it well till the chickpeas are coated in the mixture
🥘 Add 1 can of full fat coconut milk 🥥
🥘 Add hot chili flakes or powder to your preferred spice level (optional, you know I like a lot!! 😝 🔥)
🥘 Reduce to a simmer for about 10 minutes - stirring often
🥘 Add 10 ground up cashews (optional, but gives it such a nice flavor and a thicker, creamier consistency!)
🥘 Serve with fresh cilantro and rice or naan. Enjoy!
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🥘 Note: if you want more sauce, use only 1 can of chickpeas. Also, feel free to add any peppers or veggies that you like! If you do add veggies, I’d recommend only using 1 can of chickpeas. If you don’t have cashews, almonds work too! This dish can be made with tofu as well. If you’d like to see the tofu version - comment below! I love that this can be made with mostly pantry items. It’s the most delicious “I’m almost out of groceries” meal!! 🥰Enjoy!!

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