Indian Butter Chickpeas
with Sweet Potatoes & Basmati Rice
Cooking time
30 minutes
Servings
4
Calories
830 /serving
If they love 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:
- 1 Onion (or shallot)
- 600g Green beans (or string peas)
- 900g Sweet potatoes
- 320g Basmati rice
- 60ml Vegetable demi-glace
- 15ml Tomato paste
- 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
23 g
Saturated Fat
11 g
Sodium
630 mg
Total Carb
147 g
Sugars
21 g
Protein
20 g
Fibre
22 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 the heat to 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. Divide the rice between your plates. Top with the curry and green beans. Bon appétit!
