Butter Chickpea

Ingredients:
1 tsp. oil
1-2 potatoes cubed, skin on
1 can chickpeas, rinsed and drained
1 medium onion, diced
2-3 garlic cloves, minced
1 can coconut milk
1 can tomato puree
1 Tbsp garam masala
1 Tbsp cumin
1 tsp chili powder
1/4 tsp ginger
salt and pepper
1 package frozen or fresh spinach (optional)
Cooked rice
Toppings: yogurt, cilantro.

Directions:
Diced onions and potatoes. Heat oil in skillet and saute onions until translucent. Add garlic and saute one minute. Add all additional ingredients and bring to a boil over medium heat. Reduce heat and simmer until potatoes are soft. Serve over rice. Top with yogurt and cilantro.

Alternatively, after frying the onions and garlic on the stovetop, transfer everything to a crockpot and cook on high 4-5 hours until sauce thickens and potatoes are soft.

This recipe is from Delish Knowledge, a great vegetarian cooking blog. I substitute potatoes for tofu.

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