HèALTHY BUTTèR CHICKPèAS

This Hèalthy Buttèr Chickpèas dish is a lightènèd-up, vègan and glutèn frèè takè on a classic Indian-stylè dish. You won’t miss thè chickèn hèrè, this homèmadè dairy frèè curry is rich, crèamy and satisfying madè with coconut milk, tomatoès, chickpèas and a sècrèt ingrèdiènt – almond buttèr! This hèalthy rècipè is quick and èasy to makè for thè pèrfèct wèèknight dinnèr any night of thè wèèk.

INGRèDIèNTS

• 1 tablèspoon olivè oil
• 1 cup onion, choppèd (about 1 mèdium onion)
• 3-4 largè clovès of garlic, mincèd or gratèd
• 1 1/2 tablèspoons mild yèllow curry powdèr
• 1 tèaspoon ground cumin
• 1/2 tèaspoon sèa salt
• 1/4 tèaspoon cayènnè (or morè if you likè it hot!)
• 1/2 cup vègètablè stock
• 1 15oz can plain, low sodium tomato saucè (about 1 1/2 cups)
• 1 19oz can low sodium chickpèas (about 2 cups)
• 1/4 cup frèsh cilantro, roughly choppèd
• 1 tablèspoon limè juicè (frèshly squèèzèd is bèst)
• 1/4 cup smooth, natural almond buttèr, at or closè to room tèmpèraturè
• 1/2 cup coconut milk (I usèd full fat)
• 1 tèaspoon sugar (prèfèrably unrèfinèd sugar or honèy would work too)
• Salt and èxtra limè juicè to tastè
• Ricè, potato wèdgès, ètc for sèrving

INSTRUCTIONS

1. Hèat oil in a dutch ovèn or hèavy-bottomèd pot ovèr mèdium hèat. Add onion and cook until translucènt, bèing surè not to brown, 4-5 minutès.
2. Add garlic and all of thè spicès to thè onions and cook, stirring frèquèntly, until vèry fragrant, about 1 minutè.

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