Indian-Spiced Butter Chickpeas

👥 4 servings
🍽️ main
⏱️ Prep: 25 minutes
🥗 Vegan
🗣️ English (detected)
#main #indian-spiced #butter #chickpeas #vegan #meal-prep

From: Ian Seddon's Cookbook

🥘 Ingredients

  • fenugreek leaves AKA kasuri methi 1 tbsp
  • Kashmiri red chili powder 1 tbsp
  • ground coriander 1 tbsp
  • ground cardamom ¼ tsp
  • ground turmeric ¼ tsp
  • neutral-flavored oil 1 ½ tbsp
  • cinnamon stick 1
  • cumin seeds 1 tsp
  • piece fresh ginger 1 inch
  • chickpeas 2
  • Creamy Tomato Base 3 ½ cup
  • baby spinach 4-5 oz
  • vegan butter 3 tbsp
  • garam masala 1 tsp
  • Kosher
  • small lemon 1
  • big handful cilantro leaves and tender stems 14 g
  • basmati rice OR flatbread to serve 4 cup
  • Flaky sea salt

Butter Chickpea Spices

📝

Yes, 1 tbsp is accurate, not 1 tsp! If you don’t have kasuri methi, use 1 tsp (not 1 tbsp) of garam masala. Yes, 1 tbsp is accurate for both the Kashmiri red chili powder and coriander, not 1 tsp! If you don’t have Kashmiri red chili powder, use 2 1/2 tsp of sweet/hot paprika plus 1/4-1/2 tsp of cayenne pepper (1/4 tsp for milder heat).

📝

If you don’t have cinnamon sticks and cumin seeds, skip steps 2(a) and 2(b). Instead, mix 1/4 heaping teaspoon of ground cinnamon and 3/4 tsp of ground cumin into the Butter Chickpea Spices from meal prep before adding them to the pan in step 2(d). The vegan butter makes this dish, well, buttery and indulgent like classic Indian butter chicken, but if needed, omit it or drizzle in some good-quality extra virgin olive oil instead. Not a fan of cilantro? Omit or use fresh mint. Storage: Store the butter chickpeas in the fridge in an airtight container for up to 5 days. Reheat in the microwave or in a saucepan over medium heat until warmed through. If you made rice, reheat it in a microwave-safe bowl with a couple of ice cubes; cover the bowl and microwave until heated through. (The ice keeps the rice tender.) Or warm your flatbread as listed in step 6 right before serving. Top with freshly chopped cilantro if you have any. Nutrition boost: Mix some roasted cauliflower or broccoli into the finished dish. For added protein, stir in some cubed store-bought pre-baked tofu into the dish at the end (or make a batch of this baked tofu). Shortcut: If you bought jarred masala sauce, skip step 2. Instead, heat the jarred sauce in the sauté pan with the drained chickpeas in step 3 until heated through, then add the spinach.

  1. 1
    Prepare: fenugreek leaves AKA kasuri methi , Kashmiri red chili powder , ground coriander , ground cardamom , ground turmeric .
  2. 2
    Crush the kasuri methi (fenugreek leaves) between your fingers to release their aroma.
  3. 3
    Add all the spices to a small bowl (or small ziploc bag) and seal, stir (or shake), and transfer to an airtight container. Label and store on the counter or in your pantry for up to 6 months.
  4. 4
    Gather: neutral-flavored oil , cinnamon stick , cumin seeds , piece fresh ginger , Butter Chickpea Spices (3 1/6 tbsp) (from meal prep), chickpeas , Creamy Tomato Base , baby spinach , vegan butter , garam masala , Kosher salt, small lemon , big handful cilantro leaves and tender stems . For the for serving:: basmati rice OR flatbread to serve , Flaky sea salt .
  5. 5
    If serving this dish with rice, cook the rice according to your preferred method (see Cooked White Rice  for instructions).
  6. 6
    Heat a large sauté pan over medium heat with the oil until it shimmers. Add the cinnamon stick; cook for 30-60 seconds , stirring frequently. Add the cumin seeds and stir constantly for 20 to 30 seconds, or until a few shades darker. Add the ginger and cook for 1 minute, stirring frequently. Add in the Butter Chickpea Spices. Stir constantly for 30 seconds, or until very fragrant. If the spices start to stick, add a splash of water to deglaze.
  7. 7
    Add the drained chickpeas and toss to coat. Pour in the Creamy Tomato Base and stir well. Bring to a simmer and simmer for 10 minutes , stirring from time to time to prevent sticking. While the chickpeas simmer, prepare your side salad (if you’re making one) and roughly chop the baby spinach.
  8. 8
    Add the spinach to the pan, adding in handfuls if needed, and cook until wilted. If the mixture gets too thick, add 1/4 cup of hot water.
  9. 9
    Stir in the vegan butter and garam masala. Once the butter has melted, turn off the heat. Discard the cinnamon stick pieces. Taste, adding salt, a few squeezes of lemon juice, or more garam masala to taste. Stir in the cilantro.
  10. 10
    If serving with flatbread, warm it in the microwave or toast it in the oven, toaster oven, or frying pan. For more flavor, brush the warm bread with a bit of melted butter and a pinch of flaky sea salt.
  11. 11
    Serve the butter chickpeas with warmed flatbread or rice. Serve with your side salad, if you made one.

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