Butter chicken was my favourite Indian dish. There's one place near me that serves theirs swimming in a glorious pool of tomato cream sauce. It's SO unhealthy, but SO delicious.
So I figured, if you can make butter chicken, then why not butter chickpeas? The fenugreek is optional, but it adds a special flavour. We can find it easily in Toronto. You can use a hot or mild chili powder, and cayenne depending on your tastes. If you don't have Earth Balance, you could use avocado oil (or real butter if you wish).
I just realized I don't actually know what's in my tandoori spice blend. I should probably find out before I continue using it. I may have to switch brands or make my own.