Indian Butter Chickpeas

Indian Butter Chickpeas

from delish.com
Vegetarian
40 min
4 servings
705 kcal / serving

Simmered in an aromatic tomato gravy, this vegetarian spin on classic butter chicken will forever change the way you look at a can of chickpeas.

Ingredients

  • 4 tbsp.unsalted butter
  • 1yellow onion, finely chopped
  • 1 tsp.(or more) kosher salt, divided
  • ½ c.tomato paste
  • ½serrano chile, seeded, finely chopped
  • 1 tbsp.grated or finely chopped peeled ginger
  • 2can chickpeas, drained, rinsed
  • ⅛ tsp.baking soda
  • 1 tsp.garam masala
  • 1 tsp.ground cumin
  • 1 tsp.kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
  • 1 c.heavy cream
  • 1 tbsp.dried fenugreek leaves or kasoori methi (optional)
  • ¼ c.finely chopped fresh cilantro
  • cooked jasmine rice or naan, for serving

Directions

  1. 1

    In a large, high-sided skillet over medium heat, melt butter. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Add tomato paste and cook, stirring constantly, until darkened, 4 to 5 minutes. Add chile and ginger and cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more. 

  2. 2

    Add chickpeas and baking soda and stir to combine, then add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds.

  3. 3

    Stir in cream, fenugreek (if using), 1/2 teaspoon salt, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce is reduced, 10 to 15 minutes. 

  4. 4

    Divide rice among bowls or plates. Season chickpeas with salt, if needed, then top with cilantro. Spoon chickpeas over rice.