Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tablespoons butter
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 2 large tomatoes, pureed
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1/2 teaspoon coriander powder
- 1/2 cup heavy cream or coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a large skillet 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 1 minute.
- Add tomato puree along with spices: garam masala, turmeric, chili powder, coriander, and salt. Cook until oil separates from the spice mixture.
- Add chickpeas and stir well to coat with the sauce. Simmer for 10 minutes.
- Pour in heavy cream or coconut milk, stir, and cook for another 5 minutes until heated through.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Adjust spice levels to taste.
- Use coconut milk for a dairy-free version.
- Ensure chickpeas are tender for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 25mg