30 Minute Butter Chickpeas

veganricha.com

I’m vegan

Vegan who loves to cook and re-create traditionally non-vegan dishes.

8 oz ( 226.8 ml) canned tomato puree Or unseasoned tomato sauce

14 oz ( 396.89 ml) full-fat coconut milk

15 oz ( 425.24 g) chickpeas can drained or 1.5 cups cooked chickpeas

2 teaspoons garam masala

½ teaspoon paprika or cayenne or Indian red chili powder or both

½ teaspoon salt

½ teaspoon sugar

¾ teaspoon garlic powder or 2 teaspoons minced ginger and garlic or ginger-garlic paste

2 bay leaves, optional

1 teaspoon dried fenugreek leaves, Kasoori Methi

2 tablespoons non dairy cream, cashew cream or non dairy yogurt , optional, for extra creamy sauce and 2 tsp more for garnish drizzle

cilantro, sliced green chilies and lime for garnish

Directions at veganricha.com

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