Dairy-Free Butter Chickpeas

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 dairy-free butter chickpeas 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.

Ingredients

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

Instructions for Dairy-Free Butter Chickpeas

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 the dairy-free butter chickpeas 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!

Dinner