Indian Butter Chickpeas
with Sweet Potatoes & Basmati Rice
Cooking time
30 minutes
Servings
4
Calories
840 /serving
If they adore butter chicken, try butter chickpeas. This hearty veggie version of an Indian fave sees roasted sweet potatoes swirled in a luscious curry made with our Mellow Mumbai spice mix. It puts green beans on top, and fluffy basmati rice on the bottom.
We will send you:
- 600g Green beans (or string peas)
- 900g Sweet potatoes
- 1 Onion (or shallot)
- 320g Basmati rice
- 15ml Tomato paste
- 60ml Vegetable demi-glace
- 540ml Chickpeas (canned)
- 120ml Heavy cream
- 16g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk
You will need:
Large high-sided pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Strainer
2 tbsp Butter
2 Sheet pans
Total Fat
24 g
Saturated Fat
11 g
Sodium
740 mg
Total Carb
144 g
Sugars
21 g
Protein
20 g
Fibre
20 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the sweet potatoes
- Meanwhile, peel and medium-dice the sweet potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 18 to 22 min., until golden brown and tender.
Mise en place
- Meanwhile, drain and rinse the chickpeas.
- Remove the stem ends of the green beans.
- Halve, peel and small-dice the onion.
Start the curry
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the onion and spices. Sauté, 1 to 2 min., until fragrant.
- Add the tomato paste and chickpeas. Sauté, 1 to 2 min., until dark red.
- Add the demi-glace, cream and 2 cups water; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 5 to 7 min., until slightly reduced; season with S&P.
Roast the green beans
- Meanwhile, on a second lined sheet pan, toss the green beans with a drizzle of oil and S&P.
- Roast, 5 to 8 min., until crisp-tender.
Finish the curry & serve
- To the pan of curry, add the sweet potatoes and 2 tbsp butter; stir well.
- Divide the rice between your plates.
- Top with the curry and green beans. Bon appétit!
