Plant-Butter Chickpeas
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Prep time10 min![]()
Servings8
Ingredients
- 1/4 cup (60 mL) tomato paste
- 1 cup (250 mL) water
- 1 teaspoon (5 mL) peeled and grated fresh ginger
- 1 cup (250 mL) Becel® Plant-based Whipping Cream
- 1 teaspoon (5 mL) garam masala
- 3/4 teaspoon (3 mL) salt
- 1/4 teaspoon (1 mL) sugar
- 1 small jalapeño, seeds removed, finely chopped
- 1 tablespoon (15 mL) finely chopped cilantro
- 1 tablespoon (15 mL) fresh lemon juice
- 1 teaspoon (5 mL) ground cumin
- 1/4 cup (60 mL) Becel® Vegan Margarine
- 2 (425g) cans chickpeas, drained
- basmati rice, for serving
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- In a mixing bowl, whisk tomato paste and water together. Then add ginger, Becel® Plant-based Whipping Cream, garam masala, salt, sugar, jalapeño, cilantro, lemon juice, and cumin, and stir well.
- Melt Becel® margarine in a large pan with straight sides, or a sauce pot. Add the tomato and plant cream mixture and the chickpeas to the pan. Bring to a simmer, and simmer the mixture until has reduced by half, about 20 minutes. Stir frequently with a heat-safe rubber spatula.
- Serve with cooked basmati rice.
