30-Minute Indian Butter Chickpeas

30-Minute Indian Butter Chickpeas

from liveeatlearn.com
Main Dishes
30 min
462 kcal / serving

These one-pot butter chickpeas are packed plant-based protein—easy to make, freezer-friendly, and perfect served with rice and naan.

Ingredients

  • 2 tbspcoconut oil (or any oil you have on hand)
  • 1 mediumyellow onion (finely diced, about 1 ½ cups)
  • 1 tbspfreshly grated ginger
  • 4 clovesgarlic (minced)
  • 1 tbspgaram masala
  • 1 tspground coriander seed
  • 1 tspkashmiri chili powder (or use ¾ tsp sweet paprika and ¼ tsp cayenne)
  • ½ tspeach salt and cumin
  • 215-oz cans chickpeas (drained, 425 g cans)
  • 113-oz can full-fat coconut milk (370 g)
  • 16-oz can tomato paste (170 g)
  • to serve: basmati rice and naan

Directions

  1. 1

    Rice: If you'll be serving this with rice, start that now, and cover to keep warm when finished.

  2. 2

    Onions: Heat 2 Tbsp coconut oil in a large saute pan or pot over medium heat. Add 1 medium yellow onion (finely diced) and cook, stirring often, until onion is soft and translucent, about 5 to 7 minutes.

  3. 3

    Flavor Base: Stir in 1 Tbsp freshly grated ginger and 4 cloves garlic (minced) and continue cooking for 1 minute. Stir in 1 Tbsp garam masala, 1 tsp ground coriander seed, 1 tsp kashmiri chili powder, and ½ tsp each salt and cumin.

  4. 4

    Sauce It: Stir in 2 15-oz cans chickpeas, 1 13-oz can full-fat coconut milk, and 1 6-oz can tomato paste. Cover and gently simmer for 15 minutes, stirring occasionally, to reduce the acidity from the tomato paste. It will be dark orange when done.

  5. 5

    Serve warm with naan and rice.