Ingredients
- Chickpeas (canned or cooked) – 2 cups
- Onion, chopped – 1 medium
- Diced Tomatoes (canned) – 1 (14.5 oz) can
- Garlic, minced – 2 cloves
- Ginger, grated – 1 tablespoon
- Garam Masala – 2 teaspoons
- Butter – 2 tablespoons
- Heavy Cream or Coconut Cream – 1/2 cup
Instructions
- Step 1: Melt butter in a large pan or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Step 2: Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant. Be careful not to burn the garlic.
- Step 3: Stir in the diced tomatoes and garam masala. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
- Step 4: Add the chickpeas to the sauce and stir well to combine. Simmer for another 5 minutes to allow the chickpeas to absorb the flavors.
- Step 5: Stir in the heavy cream (or coconut cream) and heat through. Do not boil. Season with salt to taste.
Notes
- Store leftover Indian Butter Chickpeas in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to loosen the sauce.
- Serve your Butter Chickpeas over steamed basmati rice or with warm naan bread for dipping.
- For a richer, more complex flavor, bloom the garam masala in the melted butter for a minute before adding the onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American