Very Quick Butter Chickpeas (Vegetarian Butter Chicken!)
The humble chickpea is low in fat, rich in fibre, complex carbohydrate, and protein, and is a good source of calcium, iron and B vitamins. I'm not a huge fan of canned soups, but they do have their uses sometimes! This sauce could be used with anything, but goes well with chickpeas and new potatoes. Paneer cheese is also delicious. From The Very Easy Vegetarian Cookbook, Alison & Simon Holst.
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INGREDIENTS
Nutrition- 1medium onion
- 2tablespoons canola oil
- 1teaspoon minced garlic
- 2teaspoons curry powder
- 2teaspoons garam masala
- 1teaspoon ground ginger
- 1teaspoon ground cumin
- 300g condensed tomato soup
- 1⁄2cup cream
- 300
- 200
- 1 -2tablespoon chopped coriander
- 1⁄2teaspoon salt
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DIRECTIONS
- Chop the onion very finely while the oil heats in a large pan.
- Add the onion and garlic and cook, stirring frequently, until the onion is starting to brown.
- Stir in the curry powder and garam masala, ginger and cumin. Continue to cook, stirring frequently, for one to two minutes longer.
- Tip in the soup, cream, drained chickpeas and potatoes, and leave the sauce to simmer for about five minutes.
- Add the chopped coriander and salt to taste.
- Serve over steamed basmati rice.
- Enjoy!
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