Indian Butter Chickpeas

5.0 from 6 reviews

Author: Anita Jacobson

Courses: Main Dish

Cuisines: Indian

Diets: Gluten Free

Ingredients: Beans Vegetables

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 8

Ingredients

• 4 tablespoon unsalted butter/ghee
• 1 onion, diced
• 1 teaspoon salt, divided
• 4 cloves garlic, minced
• 1 inch ginger (~ 1 tablespoon), minced
• 2 teaspoon cumin
• 2 teaspoon smoked paprika
• 1 teaspoon cayenne powder
• 2 teaspoon garam masala (Note 1)
• 1 teaspoon cinnamon, or 1 cinnamon stick
• 1 28-ounce can diced tomatoes
• 1 400-ml can coconut milk
• 2 15-ounce can chickpeas, drained (Note 2)
• 1/2 cup cilantro, chopped

Instructions

1. Melt butter/ghee in a pot over medium heat. Sauté onion with 1/2 teaspoon salt until golden brown, about 20 minutes.
2. Add garlic, ginger, and cook for 1 minute.
3. Add cumin, smoked paprika, cayenne powder, garam masala, and cinnamon. Stir for 1 minute.
4. Add tomatoes, coconut milk, and the remaining 1/2 teaspoon salt. Bring to a boil, then simmer for 10 minutes.
5. Add chickpeas and cook for another 10 minutes, or until the chickpeas are tender and the sauce is thick.
6. Turn off the heat, stir in half of the cilantro.
7. Transfer the finished dish to a serving bowl, garnish with the remaining cilantro, and serve with steamed basmati rice or naan bread.

Notes

• (1) Or use 1 teaspoon coriander, 1/4 teaspoon clove, 1/4 teaspoon nutmeg, 1/4 teaspoon black pepper, and 1/4 teaspoon cardamom (about 3 cardamom pods).
• (2) Or use 1/2 lb of dried chickpeas, soak overnight in water, then boil until soft for about 1 hour.