Butter “Chicken” Chickpeas w Rice & Asian Slaw

Recipe by Brittney Dillon

This recipe is really great because you get to make a butter chicken sauce from scratch, but instead of chicken we have used chickpeas. This means you get to see what goes into the sauce and it is healthier than meat because you can still get your protein without the fats and cholesterol that are found in chicken. It is also better for the environment as the carbon footprint for chickpeas is much lower than for any type of meat – plus chickpeas have fiber which is really good for you and which no meat does!

The Asian slaw is a super tasty match with this curry as it add lost of crunchy textures and sweet/sour flavors which together are fresh and balance out the richness of the curry. It is also a very easy dressing to make as you just have to mix ingredients together. If you don’t have the ingredients or you would like to save time you can also buy a ready made dressing or by a packet of ready sliced vegetables for the coleslaw.


  • 4 cups of white rice                                                
  • Pinch of salt   
  • 1 tbs any oil                                                    
  • 1 brown onion, diced   
  • 1 carrot, diced                                                
  •  1 red capsicum, diced   
  •  4 garlic cloves, finely chopped                             
  •  pinch of ginger   
  •  1 tbs ground cumin                                      
  •  1 tbs ground coriander                        
  •  2 tbs garam masala                                       
  • 400g tin of chopped tomatoes          
  • 400g tin chickpeas, drained and rinsed        
  • 1/2 cup unsweetened coconut milk   
  • 1 bunch of coriander stems, finely chopped and leaves picked  


  1. Cook rice in a rice cooker for around 18-20 minutes, pinch of salt can be added. (See video below on how to cook rice).  
  1. Then heat the oil in a fry pan over medium heat. Cook onion, carrot and capsicum for 4-5 minutes or until starting to soften (See video of how to dice onion). Add garlic, ginger and coriander stems and cook for 1-2 minutes. Stir in cumin, coriander and garam masala.  
  1. Add tinned tomatoes and 1/2 cup coconut milk and cook for 5-6 minutes until it starts to get thicker then reduce the heat. Stir through chickpeas and cook for an additional 2-3 minutes.  
  1. Separate rice and butter chickpeas between serving bowls, make sure the rice is on the bottom, garnish with rest of coriander leaves.  

Easy Asian Slaw


  • 2 T sesame seeds  
  • 1 pinch of ginger   
  • 2 cloves of garlic  
  • ½ cup canola or vegetable oil   
  • 2 T toasted sesame oil   
  • 2 T soy sauce   
  • 2 T seasoned rice wine vinegar  
  • 1 teaspoon Thai fish sauce  
  • 1 teaspoon red chili flakes  
  • 1 teaspoon honey   
  • 1 lb bag of coleslaw or thinly sliced cabbage, carrot, celery, and red/yellow peppers with mung beans