Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tomatoes, pureed
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 cup heavy cream or coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a large pan over medium heat. Add cumin seeds and sauté until fragrant.
- Add chopped onions and cook until golden brown.
- Stir in garlic and ginger, cook for another minute.
- Add pureed tomatoes and cook until oil separates from the sauce.
- Mix in garam masala, turmeric, chili powder, and ground coriander. Cook for 2 minutes.
- Add chickpeas and stir to coat in the spices. Cook for 5 minutes.
- Pour in heavy cream or coconut milk, simmer for 10 minutes until flavors meld.
- Season with salt, garnish with fresh cilantro, and serve hot with naan or rice.
Notes
- You can substitute coconut milk for a vegan version.
- Adjust spice levels to taste.
- This dish pairs well with basmati rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 30 mg