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Vegan Butter Chickpeas
Vegan Butter Chickpeas

Vegan Butter Chickpeas
A creamy and flavorful vegan version of the classic butter chicken, made with chickpeas and a rich tomato sauce.
Vegan Butter Chickpeas

This meal provides a delicious and nutritious option for families, introducing kids to new flavors while being entirely plant-based.

Ingredients:
1
Servings
  • 75
    g
     Chickpeas
  • 2.5
    g
     Ginger
  • 0.75
    clove
     Garlic
  • 125
    g
     Tomatoes
  • 25
    g
     Onion
  • 12.5
    g
     Cashew
  • 0.25
    tsp
     Kasoori Methi
  • 0.25
    tsp
     Garam Masala
  • 0.5
    tbsp
     Kashmiri Chilli Powder
  • 1
    tbsp
     Sugar
  • 7.5
    ml
     Vinegar
  • 3.75
    ml
     Oil
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Vegan Butter Chickpeas
Instructions:
  1. In a bowl, combine chickpeas, ginger, garlic, Kashmiri chilli powder, and salt. Let it marinate for 15-20 minutes.
  2. In a pan, heat oil and sauté the marinated chickpeas until golden brown. Remove and set aside.
  3. In the same pan, add onions and cook until translucent. Then add tomatoes and cashews.
  4. Add water, garlic paste, vinegar, sugar, garam masala, and Kashmiri chilli powder. Mix well and let it simmer for 15-20 minutes.
  5. Blend the mixture into a fine puree and strain it back into the pan.
  6. Add the sautéed chickpeas and kasoori methi. Let it simmer for another 5-7 minutes.
  7. Serve warm, garnished with a sprinkle of kasoori methi.
Nutrition Per Serving 271 g Per 100g
Energy 297.1 kcal 110 kcal
Protein 18.8 g 6.9 g
Fibre 8.2 g 3.0 g
Salt 25.6 g 9.5 g
Sugar 20.9 g 7.7 g
Carbohydrates 47.7 g 17.6 g
Fat 8.5 g 3.1 g
Environmental Per Serving 271 g Per 100g
CO2 0.9 kg 0.3 kg
Water 2.5 l 0.9 l
  • 75
    g
     Chickpeas
  • 2.5
    g
     Ginger
  • 0.75
    clove
     Garlic
  • 125
    g
     Tomatoes
  • 25
    g
     Onion
  • 12.5
    g
     Cashew
  • 0.25
    tsp
     Kasoori Methi
  • 0.25
    tsp
     Garam Masala
  • 0.5
    tbsp
     Kashmiri Chilli Powder
  • 1
    tbsp
     Sugar
  • 7.5
    ml
     Vinegar
  • 3.75
    ml
     Oil
1
Servings
0

In a bowl, combine chickpeas, ginger, garlic, Kashmiri chilli powder, and salt. Let it marinate for 15-20 minutes.

In a pan, heat oil and sauté the marinated chickpeas until golden brown. Remove and set aside.

In the same pan, add onions and cook until translucent. Then add tomatoes and cashews.

Add water, garlic paste, vinegar, sugar, garam masala, and Kashmiri chilli powder. Mix well and let it simmer for 15-20 minutes.

Blend the mixture into a fine puree and strain it back into the pan.

Add the sautéed chickpeas and kasoori methi. Let it simmer for another 5-7 minutes.

Serve warm, garnished with a sprinkle of kasoori methi.

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