Easy no butter, butter chickpeas
Clean no butter, butter chickpeas - a clean, plant-based riff on Indian butter chicken. The result is an insanely creamy and rich stew that’s good for you and feels like a warm hug all at once.
Made with chickpeas, onions, a teensy bit of garlic, a boat load of warming spices, simmered in tomato sauce and coconut milk, with greens of your choice, and topped with cilantro and lime.
This stew hits all the right spots. Warm, nourishing, filling but not the kind that makes you feel like you need to cancel your day, you know?
Health-wise…
Here’s what I love about it -
Chickpeas bring a lot to the table. They’re high in fiber, contain a good amount of protein, and are a rich source of a vitamins and minerals. They’ll keep you feeling full and help with elimination, which makes it a great tool to help you stay satiated until your next meal, and help you manage or lose weight, too, (if that’s one of your goals).
It’s filled with warming digestive spices like garam masala (a blend of cinnamon, peppercorns, coriander, cumin and cardamom), more cumin and coriander, ground ginger and cayenne. Super ideal for cooler months, since these spices help increase our internal temperature and improve blood circulation.
It’s got lots and lots of greens. My favorite for stew purposes is spinach, but you do you because as long as it’s leafy and green, it’s going to elevate your bowl in a big, healthy way. Most greens are antioxidant powerhouses and contain a slew of vitamins and minerals.
It’s got MCTs! These are medium chain triglycerides, which are fats that are digested and absorbed by the body faster than long chain triglycerides - a fancy way of saying that they’re turned into energy and used by the body faster, making them less likely to be stored as fat. This is important for helping prevent chronic diseases (no one wants a chronic disease!) like diabetes or heart disease.
As always, it contains zero crap. Just pure, feel-good plant-based whole foods. That’s it!
Why it’s so convenient…
There’s a lot to love about this from a convenience standpoint -
It makes 4-6 servings, which means you can feed a large family in one sitting or have it yourself 6 times over for lunch and dinner.
The ingredients are simple, easy to find, and you most likely have the bulk of them (spices) sitting in your pantry already.
Finally, flavor…
For many, the most important part. So let’s get to it…
For a dish with two canned liquids and a million different spices, it seems to come together quite perfectly. The acidic tomato paste is complemented by the creamy coconut notes, and supported by a combination of tangy and earthy spices.
Lime, fresh cilantro and sesame seeds are technically garnishes, but they’re also amazing flavor enhancers. Not required for this already oh-so-flavorful stew, but would certainly elevate it.
It pairs super well with a sticky, fluffy coconut-y rice or cauliflower rice.
Check out the full recipe below. Hope you love it as much as I do!
No Butter, Butter Chickpeas
Prep Time: 10 minutes | Cook Time: 20-30 minutes | Yields: 4-6 servings
Ingredients:
1 large sweet onion, chopped
1 garlic clove, minced
1 tbsp cold pressed avocado oil
(1) 822g of chickpeas, drained and rinsed
1 tsp garam masala
1/2 tsp ground ginger
1 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tsp cumin seeds
1 tsp mineral salt
1 tsp ground black pepper
(1) 425 can of tomato sauce
3/4 of can of unsweetened coconut milk
1-2 handfuls chopped spinach
1 lime, juiced
Optional garnish: fresh cilantro, additional lime juice or spoonful of coconut milk
Directions
Place a large dutch oven over medium heat, add avocado oil, followed by onions and garlic. Stir until they begin to brown (3-5 minutes).
Add chickpeas and spices. Stir frequently until chickpeas are evenly coated.
Pour in tomato sauce and stir well, followed by coconut milk. Stir until coconut milk is evenly blended and the stew is orange-y in color.
Once the stew starts to bubble (right away or after a few minutes), reduce to low and simmer covered for 15-20 minutes.
Remove lid, stir in greens. Once greens are wilted, transfer to small bowl and enjoy warm. Top with lime juice, fresh cilantro and sesame seeds.
Keep in the refrigerator for up to 5 days, or freeze for longer.
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