Description
A delicious and creamy butter chickpeas dish, perfect over rice or with naan.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1/4 teaspoon ground turmeric
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 3/4 teaspoon garam masala
- 1–1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon sugar
- 1/8 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans chickpeas (drained and rinsed)
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Fresh herbs (optional)
- Rice (for serving)
- Naan (for serving)
Instructions
- Add olive oil to a large pan over medium heat. Once the oil is shimmering, add the finely diced onion. Sauté until it starts to turn golden, about 3 minutes.
- Stir in the ginger paste, minced garlic, turmeric, paprika, cumin, garam masala, salt, pepper, and red pepper flakes. Continue to sauté the mixture until very fragrant, about 1–2 minutes.
- Pour in the crushed tomatoes, sugar, and rinsed chickpeas. Mix. Bring to a simmer, reduce heat to a little above low, and let simmer for 10–15 minutes or until the sauce is thickened and chickpeas are softened.
- Turn off heat. Gently fold in the cream and butter, stirring continuously until the butter has melted completely. If you are adding fresh herbs, mix them through. Taste the curry and adjust the seasoning, if needed.
- Ladle the Butter Chickpeas over a bed of rice. Pair it with warmed or charred naan on the side. Enjoy!
Notes
- See note 2 for more information on garam masala.
- See note 3 for herb options.
- See note 4 for rice preparation.
- See note 5 for naan options.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 50mg