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If you like the classic Indian dish, Butter Chicken, then you must try this delicious vegan version, Vegan “Butter” Chickpeas. Prepare this dish with the delightful flavor of our GOYA® Chick Peas, creamy GOYA® Coconut Milk, which adds a unique flavor and perfect texture, and GOYA® Extra Virgin Olive Oil. Add in a side of white rice, naan, and sliced lime. It’s a treat to your senses!
Ingredients
3 tbsp.
GOYA® Extra Virgin Olive Oil
1
large yellow onion, minced (about 1 cup)
2 tsp.
GOYA® Adobo All-Purpose Seasoning, plus more, as desired
1 tbsp.
GOYA® Minced Garlic
1 tbsp.
grated ginger
1 tsp.
GOYA® Allspice
2 ½ tsp.
GOYA® Paprika
1 ½ tsp.
GOYA® Ground Cumin
1
GOYA® Cinnamon Stick
2 cans (8 oz.)
GOYA® Tomato Sauce
2 cans (13.5 oz.)
GOYA® Coconut Milk
3 cans (15.5 oz. each)
GOYA® Chick Peas, drained and rinsed
¼ cup
chopped fresh cilantro, for garnish
4-6 cups
cooked GOYA® Jasmine Rice or GOYA® Basmati Rice
4-6
loaves naan, for serving (optional)
Lime wedges, for serving
Directions
Step 1
Heat oil in large heavy-bottomed pot over medium heat. Add onion and Adobo and cook, stirring occasionally, until golden-brown, about 6-8 minutes. Stir in garlic and ginger and cook for 1 minute. Add allspice, paprika, cumin and cinnamon, and cook until fragrant, about 30 seconds.
Step 2
Add tomato sauce and coconut milk and bring to simmer. Cook, stirring occasionally, until flavors develop, about 10 minutes.
Step 3
Stir in chickpeas and simmer, stirring occasionally, for an additional 15 minutes. Discard cinnamon stick. Season butter chickpeas with Adobo, to taste. Garnish with cilantro. Serve with rice, naan and lime wedges.
New from Goya
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