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Plant-Butter Chickpeas

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  • 30 min
  • Prep time10 min
  • Servings8
recipe image Plant-Butter Chickpeas


  • 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.)


  1. 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.
  2. 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.
  3. Serve with cooked basmati rice.

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