I love Indian food. However, it’s not always gluten-free (cross contamination issues at a restaurant). I also am doing my best to stick to my vegan diet, especially at home. That being said, I have noticed a lot of vegan dishes use chickpeas because of the high protein content.
I have several Indian spice shops close to home so I enjoy shopping there for my spices and I also buy organic chickpeas there. I simply soak them and cook them to add to a variety of dishes.
Last night, as I was labeling and refilling my spice containers, I thought of matar paneer (peas and cheese). I had considered using tofu as the paneer substitution, but not a huge tofu fan and I didn’t have any on hand. Then it hit me…CHICKPEAS!
I quickly assembled my ingredients….oil (just a bit), onions, garlic, spices, tomatoes, water, peas and chickpeas. There might be an ingredient or two missing, but those are primary ingredients.
I quickly whipped of my vegan version of one of my favorite Indian dishes. As the rest of the family was already having rice with their dinner, I borrowed a scoop to serve with my modified, now vegan dish.
While I do miss the paneer (cheese), the chickpeas work really well as a substitution. I am looking forward to trying to make more Indian dishes with chickpeas.