Video
Slow Cooker Butter Chickpeas
Slow Cooker Butter Chickpeas and Tofu! Packed with protein, vegan and gluten free. A healthier take on everyone's favorite Indian dish. This is such a simple dish; the perfect make-ahead healthy weeknight dinner.
Equipment
Ingredients
- 1 14 ounce package extra-firm tofu
- 1 tablespoon olive oil or vegan butter
- 1 medium size onion, diced
- 4 garlic cloves, minced
- 1 15 ounce can coconut milk (full-fat preferred, but light is OK)
- 1 cup tomato puree
- 1 tablespoon + 1 teaspoon garam masala
- 1 tablespoon + 1 teaspoon curry powder
- 2 teaspoons chili powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 15 oz can garbanzo beans, rinsed and drained
- 1/8 cup cilantro, finely chopped
- 2 cups cooked rice, for serving
Instructions
- 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. Alternatively, use a tofu press.
- In a large saucepan, heat the olive oil over medium heat and add the onion. Cook until soft and translucent, about 5 minutes. Add in the garlic and stir to combine.
- Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and salt and pepper. Cook until slightly thick, about 5 minutes.
- While the sauce is cooking, finely cube the tofu. Place the tofu and garbanzo beans in the base of slow cooker. Pour the sauce on top. Cook on low for 5 hours until thick. You can cook the sauce longer if needed.
- Before serving, stir in the cilantro. Serve with rice and naan, if desired.
Nutrition
Serving: 1servingCalories: 233kcalCarbohydrates: 41gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 499mgPotassium: 482mgFiber: 5gSugar: 4gVitamin A: 674IUVitamin C: 10mgCalcium: 57mgIron: 2mg