Butter Chickpeas/Tikka Masala/Vegan
I did not start out with any intensions of creating the newest favorite dish for my household. These butter or maybe unbutter chickpeas just found there way into my life. I had soaked chickpeas waiting for me in my kitchen this Friday. And inspiration struck creating our new favorite dish. Or as my son says the new favorite dish until we find the next one. I played around and even came up with an air fryer kulcha recipe which were just perfect with these chickpeas. My daughter associates the taste of dried fenugreek leaves with any creamy sauce as comfort food.
A true Indian-American she cannot resist associating the core ingredients of Tikka Masala with comfort food. I added some coconut milk to make a very easy and comforting dish. This is part of this weeks store of items that are waiting in the refrigerator. It promises to be a busy week, and I am glad that I have a stocked refrigerator. Along with the instant pot, these chickpeas can be made in your mealthy multi-pot and the kuchla done with CrispLid. Yes, ordering off these affiliate links supports the blog.
One small step like soaking the chickpeas can make such a big difference. Nothing beats a true 24 hour soak for chickpeas. Don’t get me wrong, I am not always organized enough to do it. But when I am the results are golden. As for the kulcha, I will tell you all about this as soon as I can.
Meal Ideas for a Week
So for Monday – Enjoy these butter chickpeas,
Tuesday – Make yourself a gorgeous batch of my cauliflower mac and cheese
Wednesday – How about my Singapore Curry Noodles
Thursday – Enjoy a good Bengali Fish Curry
Friday – Well, you can surprise yourself or try this Seven Ingredient Chicken Curry and raise your hands to the air and say, I am a weeknigh warrior and I survive another amazong week.
Well, here is wishing everyone an amazing week ahead.
Classic and comforting dishes along the lines of this recipe include Chicken Tikka Masala and a soothing Chickpea and red lentil soup with mint.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A gorgeous and flavorful vegan rendition of butter chickpeas or tikka masala.
Ingredients
- 2 tablespoons plus 1 tablespoon coconut oil
- 1 medium sized onion coarsely chopped
- 1 knob sized piece of ginger. (about 1 inch)
- 1/2 cup diced or crushed tomatoes or 3 tomatoes chopped
- 2 tablespoons tomato paste
- 1 and 1/2 teaspoons salt or to taste
- 1 tablespoons garam masala
- 1 tablespoon paprika
- 1/2 teaspoon red cayenne pepper or to taste
- 1/2 cup dried chickpeas soaked overnight or for several hours
- 1/2 cup coconut milk
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- Chopped cilantro and sliced onions for garnishing
Instructions
- Turn the instant pot on to saute mode and add in the 2 tablespoons coconut oil and heat for 1 minute. Add in the onion and ginger and cook for about 3 minutes until the onion is wilted and beginning to turn golden brown.
- Add in the chopped tomatoes and the tomato paste and stir well. Turn off the heat.
- Add in the salt, garam masala, paprika, cayenne pepper, chickpeas and 1 cup of water. Cover and set for 20 minutes on pressure. Allow a natural release.
- Remove the lid, the sauce should not be too watery, if it is, turn on saute mode and simmer for about 4 to 5 minutes.
- Add in the coconut milk and heat through. Stir in the dried fenugreek leaves and the remaining tablespoon of coconut oil.
- Sprinkle with chopped cilantro and serve with sliced onions if desired.
Notes
Most of the time for this recipe is for soaking the chickpeas.