Description
A cozy, rich, and flavorful dish featuring chickpeas in a nutty tomato-butter sauce, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 2 cans chickpeas, drained and rinsed
- 2 tablespoons neutral oil or ghee
- 2 tablespoons butter, plus more to finish
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 to 2 units green chiles, slit or minced, optional
- 1.5 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 can crushed tomatoes or tomato passata
- 1 cup heavy cream or full-fat coconut milk (Can substitute with coconut cream.)
- 1 tablespoon sugar or honey (To balance acidity.)
- 1 teaspoon salt (Plus more to taste.)
- Fresh cilantro and lemon for finishing
Instructions
Preparation
- Chop your onion, mince the garlic and ginger, and rinse the chickpeas. If in a rush, do this the night before.
Cooking
- Warm the oil or ghee in a deep skillet over medium heat. Add onion and cook until lightly golden, about 6 to 8 minutes.
- Stir in garlic, ginger, and chiles, and sauté for 30 seconds until fragrant.
- Add cumin, coriander, paprika, turmeric, and garam masala. Stir for 30 to 60 seconds without burning.
- Pour in crushed tomatoes and a splash of water, then simmer for 8 to 10 minutes.
- Stir in chickpeas, salt, and sugar. After 2 to 3 minutes, add the cream or coconut milk. Simmer another 5 to 8 minutes.
- Turn off the heat, swirl in a little butter for shine, and squeeze in lemon. Taste for salt and sweetness. Finish with fresh cilantro.
Notes
For a one-pot method, do all steps in a heavy-bottomed pot. Can be made vegan by substituting ingredients. Serve with rice, naan, or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: Indian