Continuing on with my healthy recipe series, this is my take on butter chickpeas! It’s so flavorful and easy to make for a quick weeknight dinner! I have nothing else to say about it but please give it a try, it’s one of my favs!
1. Dice onion, mince garlic, prep spices and put everything needed next to the stove. The sauce comes together quickly!
2. Heat your butter in a large pan on medium heat. Add your onion and cook for about 5 minutes until translucent. Add your garlic and ginger. Cook 1 minute until fragrant. Add your spices and cook 1 minute until fragrant. Add your tomato paste and diced tomatoes. Cook 2-3 minutes until we’ll combined.
3. Add your butter sauce into a blender with your tofu. Blend until completely smooth. Alternatively you can use an immersion blender.
4. Pour the sauce back into your pan on medium heat. Pour in your chickpeas and coconut milk. Mix well and cook about 5 more minutes stirring often. Add your maple syrup or other sweetener. Mix well then serve topped with coconut cream, cilantro and with rice and naan. Enjoy!!!!
