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Solar-Oven Cooked No-Butter Chick'n and Chickpeas

Here is a yummy plant-based version of the popular Indian Butter Chicken recipe, but without butter or chicken, and put together to cook in the American Sun Oven harnessing the free and mighty power of the Sun. It feeds 4-6 and on a bright, warm day, will cook up in about 30 minutes, although it is also possible to have it cook for several hours in the Sun Oven without burning or dehydrating while you go about doing other things at a campsite or beach or in your cool house or back garden. Learn more about the American Sun Oven HERESee my short video HERE.

I know that an Indian person would likely be quick to disclaim this pretty bland recipe. I basically mix up all the ingredients together at one time (no sauté step) and transfer the mix to the dark 'granite' Dutch oven. I add rice ingredients to the other pot and stack it with the other pot and a lid in the Sun Oven to cook together. You won't believe how scrumptious this recipe is until you try it.

To Start:

Assemble all ingredients:

1 1/2 cups of Soy Curls

Hot water to rehydrate above.

2 15-ounce tins of Chickpeas

1 red onion, fine sliced in rings or diced fine

1 tablespoon of each: minced garlic, minced ginger

2 tablespoons catsup

3/4 cup vegan broth, or fresh veggie juice, or just water

1 cup small Tumbler garden tomatoes, ripe, cut in quarters or 14-oz can of stewed tomatoes

2 tablespoons soy sauce or tamari

1/4 cup+ 1 tablespoons organic unsweetened peanut butter

2 15-oz. cans organic chickpeas

1 teaspoon of garlic powder

2+ tablespoons onion powder

2 tablespoons garam masala (or other favourite Indian seasonings)

1/2 teaspoon smoked paprika

3/4 teaspoon fine sea salt

Black pepper to taste (optional)

1/8 teaspoon cayenne (optional)

Fresh chopped cilantro as a garnish

1 cup+ of coconut milk

Rice dish to accompany. Recipe HERE

Prepare 1 1/2 cups of Soy Curls (purchase through health store,  Butler Soy Curls online, or ). Rehydrate the soy curls with hot water to cover for about 15 minutes. Drain water and squeeze out excess water (I use the round-end potato masher in a colander in the sink to press out excess water).

Open 2 15-oz. tins of chickpeas, drain and rinse.

Combine all dry seasonings -- garlic powder to cayenne (optional) in a small dish

In a medium bowl, add together rehydrated soy curls, chickpeas, minced garlic, and ginger

Stir or blend the following wet ingredients together: catsup, tomatoes, soy sauce, and peanut butter.

Combine the wet ingredients with other ingredients.

Add in the spices and mix throughout.

Put  into the cooking pot and add in the coconut milk, stirring in.

When oven reaches 300 degrees Fahrenheit, put the double-decker pot into cook.

Adjust the oven to catch the sun every half- to one hour.

Check at 40 minutes if wishing to eat. Continue to cook as long as you wish. except remove the rice if it appears to be cooked to the place you want it. 

Garnish with cilantro, chopped.



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