Indian Butter Chickpeas

Indian Butter Chickpeas

from delish.com
40 min
4 servings

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
  • 1 yellow onion, finely chopped
  • 1 tsp. (or more) kosher salt, divided
  • 1/2 c. tomato paste
  • 1/2 serrano chile, seeded, finely chopped
  • 1 tbsp. grated or finely chopped peeled ginger
  • 2 (14.5-oz.) can chickpeas, drained, rinsed
  • 1/8 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)
  • 1/4 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.