Very Quick Butter Chickpeas (Vegetarian Butter Chicken!)

"The humble chickpea is low in fat, rich in fibre, complex carbohydrate, and protein, and is a good source of calcium, iron and B vitamins. I'm not a huge fan of canned soups, but they do have their uses sometimes! This sauce could be used with anything, but goes well with chickpeas and new potatoes. Paneer cheese is also delicious. From The Very Easy Vegetarian Cookbook, Alison & Simon Holst."
 
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photo by Satyne photo by Satyne
photo by Satyne
photo by Kozmic Blues photo by Kozmic Blues
photo by Lorrie in Montreal photo by Lorrie in Montreal
Ready In:
15mins
Ingredients:
13
Serves:
3-4
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ingredients

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directions

  • Chop the onion very finely while the oil heats in a large pan.
  • Add the onion and garlic and cook, stirring frequently, until the onion is starting to brown.
  • Stir in the curry powder and garam masala, ginger and cumin. Continue to cook, stirring frequently, for one to two minutes longer.
  • Tip in the soup, cream, drained chickpeas and potatoes, and leave the sauce to simmer for about five minutes.
  • Add the chopped coriander and salt to taste.
  • Serve over steamed basmati rice.
  • Enjoy!

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Reviews

  1. This is really great! I love how versatile this is, sometimes I skip the soup and cream and throw in yogurt. I've added frozen peas, carrots or squash too and its always great. Cinnamon, nutmeg and cayenne are nice additions. If it's too runny I throw some in the blender and toss it back in to thicken it up. Really good over bulgur, couscous or brown rice. Freezes well too, I make enough for four meals and freeze it. Thanks for such a lovely recipe.<br/><br/>Made it last night again DD came in and couldn't stop raving about how wonderful the house smelled. I had to bar everyone from the kitchen since it was oamc day and they wanted it now! thanks again
     
  2. Delicious, thanks! I used a can of tomato soup and yogurt in place of the condensed soup and cream, and it turned out great.
     
  3. This is delicious - and even more so when you take into account how easy this is to make. I did cook my own chickpeas - it's easy to do and if you freeze them in can-sized portions, you have them ready at all times. I also used fresh ginger instead of the powdered, used half-and-half instead of cream and added perhaps 1/2 cup of peas. I did not add any salt, not needed. I will try to figure out a good way to substitute for the tomato soup to reduce the sodium, but will keep a can of tomato soup around for those emergency needs for a curry. Rose made a very nice accompaniment. A complete winner.
     
  4. I was hesitant to make this recipe because I've used some of the spices it calls for with no success. I'm glad I did try it (most recipes on this website with 5 stars are delish!) because it turned out to be the first good indian-style dish I've ever made. Thanks!!!
     
  5. This recipe is one of the best I have found on the internet. So simple. So versitile. SO DELICIOUS!!! Only difference I made was I made it with fake chicken cutlets instead of chickpeas. YUM!!
     
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Tweaks

  1. Very tasty! I cut back a little on the spice quantities for my diners who are not used to seasonings, but there was still plenty of flavour. I had to make one substitution, using stewed tomatoes instead of the soup. Added some actual butter to the top and a squeeze of lemon to suit my taste buds.
     
  2. This is great! I used ghee instead of oil, and diced tomatoes instead of the soup, omitted cilantro. And I halved the measures of spices - turned out that was the perfect amount for us. I wanted to add paneer cheese, but had no time to make any so I used cubed feta and it was fabulous. I will make this often because it's so versatile. Next time green peas, paneer cheese, and cauliflower for potatoes as another reviewer suggested. Thanks so much !
     
  3. I found this recipe years ago on Allrecipes (posted by sushi0306), and it has since become one of my absolute favorite dishes EVER. I always use homemade tomato sauce rather than the canned soup, but otherwise follow this simple recipe to a T. I've doubled it for company, and it turns out fantastic no matter what I do. This is truly one of those dishes people cannot believe is homemade--it's restaurant-quality. Another, healthier variation I often follow is to substitute roasted cauliflower for the potatoes; I just add the cauliflower in later to the end time than I would the potatoes. Basically, a perfect recipe I'll be making probably forever!
     
  4. Delicious, thanks! I used a can of tomato soup and yogurt in place of the condensed soup and cream, and it turned out great.
     
  5. oh this was so awesome!!! I think this is my new favorite vegetarian meal. THANK YOU Karen Elizabeth, I could kiss you! I subbed milk for cream and used Muir Glen creamy tomato bisque because I'm trying to avoid HFCS for the kiddos (Campbell's tomato soup has it in the states). I also added a little sour cream to theirs to cut the spicy. Served it over couscous - and used 1 cup of dried couscous, next time I'll use 1.5-2. I actually snuck back in the kitchen after the kids were in bed and had another bowl... It was truly great.
     

RECIPE SUBMITTED BY

<p>Born in Scotland, brought up travelling, settled in RSA and brought up my family here, an IT son and 2 horsey daughters! <br />Assorted animals, currently two dogs, a cat, a Bearded dragon, two corn snakes, multiple fish, and two Bengal finches. Oh, and a horse :D <br /> Work fulltime; in my spare time (if I'm not running around with youngsters) love to cook, often use the weekends to cook for the week. Love to entertain. my husband is a sports fanatic, enjoys helping in the kitchen and absolutely loves to eat the results!! I was a late starter, in my 30's when I started cooking, so I have brought my children up to Cook from an early age! And they all cook very well :D <br />Also love to read, garden, browse fleamarkets, esp. antique markets, love to sit in the sun with a cappucino and a good book! Want to retire to the coast.....one day..... <br /> <br /><img src=http://imagecache2.allposters.com/images/pic/APG/576-21387~Ooooodles-of-Noodles-Posters.jpg alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i3.photobucket.com/albums/y73/BabzyBC/Siggy/Recipezaar/JJJ-Done.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/banner-smalltemp.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/unratedpart.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/turmerictag-small.jpg?t=1225271033 alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/mushroombanner-smallpic.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/soupbanner-small.jpg?t=1227755026 alt= /> <br /> <br 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