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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Slow Cooker Butter Chickpeas Recipe

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This recipe for Slow Cooker Butter Chickpeas is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package firm tofu (12 oz.)
1 tsp. olive oil
1 medium size onion, diced
4 garlic cloves, minced
1 can coconut milk (I used light)
1 cup tomato puree
1 tbsp. garam masala
1 tbsp. curry powder
1 tsp. chili powder
½ tsp. ground ginger
salt/pepper Coupons
1 15 oz can garbanzo beans, rinsed and drained
⅛ cup cilantro, finely chopped
Directions:
Directions:
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.
In a 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 a pinch salt/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 4-5 hours until thick. You can cook the sauce longer if needed.
Before serving, stir in the cilantro.
Serve with rice and naan.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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