Plant-Butter Chickpeas
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![Preparation time]()
Prep time10 min![Ready in]()
Ready in![Servings]()
PortionsPortions 8![Difficulty]()
DifficultyMedium
Ingredients
- 1/4 cup tomato paste
- 1 cup water
- 1 teaspoon peeled and grated fresh ginger
-
1 cup Country Crock® Plant Cream
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- 1 teaspoon garam masala
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 small jalapeño, seeds removed, finely chopped
- 1 tablespoon finely chopped cilantro
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
-
1/4 cup Country Crock Plant Butter Tub with Olive Oil
![olive oil spread]()
- 2 (15 oz) 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.)
Instructions
- In a mixing bowl, whisk tomato paste and water together. Then add ginger, plant cream, garam masala, salt, sugar, jalapeño, cilantro, lemon juice, and cumin, and stir well.
- Melt plant butter 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.
- Serve with cooked basmati rice.
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