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Indian Butter Chickpeas

Chickpeas simmered in a spiced tomato-cream sauce with onion, ginger and serrano, finished with cilantro. Rich and mild, meant to be spooned over rice or scooped up with naan.

4 serving(s) · 40 min · main · Indian · vegetarian

Ingredients

  • 6 tablespoon unsalted butter
  • 1 yellow onion, finely chopped
  • 1 teaspoon kosher salt, divided
  • ½ cup tomato paste
  • ½ piece serrano chile, seeded, finely chopped
  • 1 tablespoon ginger, peeled, grated or finely chopped
  • 2 can chickpeas, 14.5-ounce cans, drained and rinsed
  • ⅛ teaspoon baking soda
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili powder, or 3/4 teaspoon paprika plus 1/4 teaspoon cayenne
  • 1 cup heavy cream
  • 1 tablespoon dried fenugreek leaves, or kasoori methi (optional)
  • ¼ cup fresh cilantro, finely chopped
  • cooked jasmine rice or naan, for serving

Method

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