Description
A cozy, creamy dish featuring chickpeas in a silky tomato-butter sauce with warm spices, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 cans Chickpeas, drained and rinsed (Home-cooked chickpeas work too.)
- 2 to 3 tablespoons Unsalted butter (Swap with vegan butter or olive oil for dairy-free.)
- 1 small Onion, finely chopped (Shallot works in a pinch.)
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced (Or use paste.)
- 1 cup Tomato sauce or crushed tomatoes (Tomato puree is fine.)
- 1/2 cup Heavy cream or coconut cream (For silky richness.)
- 1 pinch Sugar or honey (Balances acidity.)
- Salt and black pepper to taste
- Fresh cilantro for garnish (Optional but lovely.)
Spices
- 1 tablespoon Garam masala (Add towards the end to preserve aroma.)
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric
- 1 teaspoon Paprika
- 1 pinch Kasuri methi (Optional, for authentic flavor.)
Instructions
Preparation
- Melt butter in a skillet over medium heat.
- Add onion with a pinch of salt and cook until soft and lightly golden.
- Stir in garlic and ginger until fragrant.
Spice it Up
- Sprinkle in cumin, turmeric, and paprika. Toast for 30 to 60 seconds until the spices smell nutty.
Tomato Base
- Stir in tomato sauce and simmer for 5 minutes to soften the acidity.
- If too thick, splash in water.
Add Chickpeas
- Add chickpeas and simmer for 8 to 10 minutes, stirring occasionally, until tender and the sauce hugs them.
Creamy Finish
- Reduce heat to low, stir in cream or coconut cream, and a pinch of sugar.
- Add garam masala and simmer for 2 minutes more.
- Taste for salt, then finish with black pepper and cilantro.
Notes
If using coconut milk, use the thicker part for a luxurious sauce. This dish is flexible and can be adjusted to be vegan or include meat. Serve with rice or flatbread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Indian, Vegetarian