It's quick and easy - which meets my cooking criteria, is a tasty meat alternative and is healthy too - no butter in this butter chickpea recipe, and the flavour is that of butter chicken.
|Butter Chickpeas - now I wish I had picked up that piece of potato that fell over!|
I cook my chickpeas from dried and soaked, then freeze them, but you can use canned chickpeas. Likewise, you can use ready-made garam masala or concoct your own, as I did (recipe for this at the end)
310g can of chickpeas
1 onion, finely chopped
1 clove of garlic, crushed
2 tablespoons of canola oil
2 tsp curry powder
2 tsp garam masala
1 tsp ground ginger
1 tsp ground cumin
300g can of condensed tomato soup
1/2 cup of cream (I used canned reduced cream)
200 grams of boiled, cubed potatoes
salt and pepper to taste
Heat the canola oil in a large saucepan, add the onion and garlic, cook.
Stir in the curry powder and spices, stir and cook for 1-2 minutes.
Add the tomato soup, cream, chickpeas and potatoes.
Simmer for about 5 minutes.
Serve topped with chopped coriander on a bed of Basmati rice, with some Naan bread.
2 Tbsp coriander seeds
1 Tbsp cumin seeds
1 Tbsp cardamom seeds
1 Tbsp black peppercorns
1 tsp fennel seeds
1 tsp mustard seeds
1/2 tsp cloves
2 dried chillies (no seeds)
2 Tbsp ground turmeric
Toast the seeds in a frypan, then grind all - or if you are like me, I just approximated the above ingredients using the powdered forms that I already had in the pantry and the recipe was still delicious.