This is a healthy version of your favourite Indian restaurant dish. It’s easy to make, is packed with protein, and is vegan and gluten free. It’s also delicious and full of flavour!

Slow Cooked Butter Chickpeas
Serves 4
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Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Ingredients
  1. 1 package firm tofu
  2. 1 tsp. olive oil
  3. 1 medium size onion, diced
  4. 4 garlic cloves, minced
  5. 1 can coconut milk (I used light)
  6. 1 cup tomato puree
  7. 1 tbsp. garam masala
  8. 1 tbsp. curry powder
  9. 1 tsp. chili powder
  10. ½ tsp. ground ginger
  11. salt/pepper
  12. 2 cans chickpeas (garbanzo beans), rinsed and drained
  13. ⅛ cup cilantro, finely chopped
Instructions
  1. Remove the tofu from the package and rinse. Wrap tofu in a paper towel and place on a cutting board. Placing something heavy on top of the tofu to allow the water to drain out, about 15 minutes.
  2. In a saucepan, heat the olive oil over medium heat and add the onion. Cook until soft and translucent, about 5 minutes.
  3. Add in the garlic and stir to combine.
  4. Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt/pepper.
  5. Cook until slightly thick, about 5 minutes.
  6. While the sauce is cooking, finely cube the tofu.
  7. Place the tofu and chickpeas in the base of slow cooker. Pour the sauce on top and place on low. Cook for 4 hours until thick. You can cook the sauce longer if needed.
  8. Before serving, stir in the cilantro.
Notes
  1. Serve with rice and naan
Adapted from Delish Knowledge
Adapted from Delish Knowledge
The Pescetonian http://pescetonian.co.uk/