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"Last night my vegetarian friend texted me excitedly to tell me Oprah&amp;#039;s show was about veganism. Now, I&amp;#039;m pretty sure this isn&amp;#039;t a vegan dish (there&amp;#039;s cream), but it&amp;#039;s a good way to add a vegetarian meal to your rotation without feeling deprived. Thanks, Jules! \u2014 Kim Walker  If chickpeas aren&amp;#039;t your thing feel free to use chicken, pork or even tofu. I like this hot so tend to go for the 2 teaspoon quota of chilli flakes, but it&amp;#039;s probably safer to start out with 1 teaspoon or even less if you are feeding people with heat-sensitive taste buds. [5 ingredients | 10 minutes]  butter chickpeas  serves 2 with rice 2 tablespoons garam masala\u00E2\u00A8 1 \u2013 2 teaspoons dried chilli flakes\u00E2\u00A8 1 can chickpeas (400g / 14oz), drained\u00E2\u00A8 1 can tomatoes (400g / 14oz) 2 \u2013 3 tablespoons cream 1. Heat a few tablespoons olive oil in a saucepan. Cook garam marsala and chilli over a medium high heat for about 30 seconds. 2. Add drained chickpeas and cook for another minute or so. 3. Add tomatoes and their juices and bring to a fast simmer.4. Cook for about 5 minutes, stirring every now and then and breaking up the tomato with a fork. 5. When the sauce has reduced a little stir in the cream. Taste and season. "^^<http://www.w3.org/2001/XMLSchema#string>
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