Flour & Oil
Butter Chickpeas
The Journey
Jaco and I once did a fast, and decided to only eat veggies during that week. During that week, we feasted on Indian veggie dishes like this! After the week was over, and our waistlines had grown a couple of centimeters, we felt like we couldn’t call this kind of eating fasting.
I do remember, however, the biblical David doing a similar fast and being told he was 10 times better than those who ate other foods. So maybe we aren’t so off target after all.
Butter Chick(peas)
Vegetarian or vegan version of our delicious butter chicken recipe.
Equipment
- 1 grill oven, George Forman Grill, braai grill
- 1 pot
- 6 skewers optional
- 1 marinating bowl
Ingredients
- 1 Packet Flour & Oil Butter Chicken premix
- 1 kg cooked chickpeas
- 500 g steamed butternut/sweet potato
- 1 cup yougurt or coconut cream
- 3 tbsp lemon juice
- 1 tsp crushed garlic
- 1 tsp crushed ginger
- 1 tbsp butter
- 3 sliced tomatoes
- 50 g tomato paste
- 125 mls cream or coconut milk
- 1 tbsp honey
Instructions
- Mix the chickpeas and butternut/sweet potato together in a bowl, and add the yogurt/coconut cream, ginger, garlic and lemon.
- From the premix, add all the ground spices from the bottom of the packet to the bowl.
- From the top of the packet, remove all the whole spices and keep aside. Crush the round seeds, and the long flat seeds, and add these crushed seeds to the bowl.
- Mix well and leave to marinate for 30 minutes.
- Add the butter to a pot and allow it to melt. Add the whole spices you kept aside, and stirfry for 2 minutes.
- Mix in the tomatoes and paste, and allow to simmer with a closed lid on medium for 10 minutes.
- Add marinated veggies and cream/coconut milk and simmer for a further 10 minutes
- Mix in the honey and remove from heat.
- Enjoy with fresh naan and sambals
Notes
