Butter Chickpeas and Potatoes

 

4 servings

 Ingredients

• 4 tablespoons vegan butter
• 1 medium yellow onion, finely diced
• 5 cloves garlic, minced
• 1 Tbsp peeled and minced fresh ginger
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon coriander
• 1/2 teaspoon kosher salt
• 1 (14.5-ounce) can crushed tomatoes, with juices
• 1 cup Thai coconut cream
• 1 Tbsp light-brown sugar
• 1 large russet potato, peeled, washed, and cubed (about the same size as the chickpeas)
• 2 (15-ounce) cans chickpeas, drained and rinsed
• Fresh cilantro, for garnish
• Cooked rice, for serving

Directions

1. Place the butter and onion in a Dutch oven or heavy-bottom pot over medium heat. Sauté for 3 to 4 minutes. Add the garlic and ginger and sauté for an additional 1 to 2 minutes.
2. Sprinkle in all the spices and cook for 1 minute, stirring frequently so that the spices have a chance to cook. Pour in the tomatoes. Stir to incorporate everything and lower the heat to a simmer.
3. Using an immersion blender, blend until the liquid becomes more like a creamy soup. If you do not have an immersion blender, carefully scoop the tomato contents into a blender. Pulse until smooth and pour back into the pot.
4. Next, add the coconut cream, sugar, potatoes, and chickpeas. Mix well and bring to a boil for 1 minute. Then turn down to a simmer for 30 minutes, or until the potatoes are tender.
5. Lastly, garnish with fresh cilantro. Serve over rice or eat it alone.