Indian Butter Chickpeas Recipe

                                  Nancy Finley

 

Ingredients

 4 tbsp. unsalted butter

1 yellow onion, finely chopped

1 tsp. (or more) kosher salt, divided

 1/2 c. tomato paste

1/2 c. 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

 Directions

Step 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.  

Step 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. Step 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. 

Step 3: Divide the chickpeas into 4 bowls over and serve over cooked jasmine rice or naan, for serving