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Very Quick Butter Chickpeas

Recipe Description
This is a vegetarian version of the classic Indian dish butter chicken. It is so delicious and so quick - you can make it for dinner when you have nothing else in mind. I like to cook my own chickpeas - I think they taste better, but you have to plan for that ahead of time. But canned chickpeas are also great in this. Start your rice first, then start this. If you like Indian dishes, you will love this, I promise. Source is, by Karen Elizabeth.​
Preparation Steps:
Level of Difficulty:
Time Needed:
15 minutes​
1 medium onion
2 tablespoons canola oil
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon ground cumin
1 10 oz can condensed tomato soup
1/2 cup cream
1 14 oz can or 2 cups cooked chickpeas
1/2 lb boiled baby potatoes , cubed
1 -2 tablespoon chopped coriander
1/2 teaspoon salt​
3 to 4 servings​
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​
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