Katy Beskow’s oven-baked butter chickpeas from her cookbook Vegan Pantry is an easy and comforting dish perfect for any night. This recipe brings together cauliflower, potatoes, and chickpeas in a rich coconut milk sauce. The coconut milk acts as a creamy, dairy-free base, adding a subtle sweetness and depth to the dish as it bakes in the oven.
Chickpeas are an excellent source of plant-based protein and fiber, while cauliflower offers a dose of vitamins C and K. Potatoes add heartiness to the meal, providing energy-boosting carbohydrates. The mango chutney and curry paste lend a unique sweetness and spice, while the sultanas bring a touch of fruitiness that balances the savory flavors.
This dish is great for a cozy dinner, as it’s simple to make and packed with nourishing ingredients. It’s perfect on its own or paired with pilau rice or naan bread for an extra filling meal. Not only is it flavorful, but it’s also a great way to enjoy a nutritious, vegan meal with minimal effort.
Read more: How To Make This Game-Changing Vegan Lasagna SoupOven-baked butter chickpeasTry these oven-baked butter chickpeas with cauliflower, baby potatoes, onion, and a tasty mango chutney.#wprm-recipe-user-rating-0 .wprm-rating-star.
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