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Dairy-Free Butter Chickpeas

Nov 19, 2020

This Indian-inspired dish will quickly become a weeknight staple. The fragrant, heavenly spiced sauce is incredible over anything—tofu, veggies, or in this case, chickpeas. This meal is satiating and packed with nutrients including protein, iron, and powerful antioxidants. Serve with rice or dairy-free naan, and keep the leftovers for lunch tomorrow.


1 tablespoon oil (or vegan butter)
1 onion, roughly chopped
2 cloves garlic, roughly chopped
1 heaping tablespoon curry powder
3 cups veggie broth
1 teaspoon hot sauce (optional or to taste)
1/2 cup raw cashews or sunflower seeds
1 small can tomato paste
1 tablespoon sugar or agave (optional)
1 teaspoon ground ginger or 1 cm fresh ginger
1 pinch salt
1 can chickpeas, drained
3 handfuls spinach


1. Heat the oil in a pot over medium heat and sauté garlic and onion until translucent. Add the spices and hot sauce. Cook for 2 minutes, stirring frequently to prevent burning. 
2. Add the other ingredients except for the tomato paste, spinach, and chickpeas. Bring the pot to a boil then reduce to a simmer. Simmer for 10 minutes until cashews are soft.
3. Add the tomato paste and cook for another 2 minutes, stirring to combine.
4. Cool slightly then pour into a high-powdered blender and blend on high for 2 minutes or until completely blended.
5. Return the sauce to the pot and add in the chickpeas.
6. Simmer for 5 minutes until chickpeas are hot. Stir in spinach to just wilt.
7. Serve with rice or dairy-free naan.

Recipe reposted with permission of Dr. Pamela Fergusson, R.D., a Switch4Good supporter and plant-based dietitian/health expert. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!

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