Looking for your new favourite way to dress up chickpeas? You’re in the right place. Simmered in an aromatic tomato gravy, this vegetarian spin on classic Butter Chicken will forever change the way you look at a can of chickpeas.
INGREDIENTS
4 tablespoons. unsalted butter
1 yellow onion, finely chopped
1 teaspoon (or more) kosher salt, divided
120 ml tomato paste
1/2 serrano chile, seeded, finely chopped
1 tablespoon grated or finely chopped peeled ginger
2 400gr can chickpeas, drained, rinsed
1/2 teaspooon. baking soda
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon Kashmiri chili powder
240ml heavy cream
1 tablespoon dried fenugreek leaves
4 gr finely chopped fresh corander
METHOD
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 chili and ginger and cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.
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.
Stir in the cream, fenugreek, 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.
Season chickpeas with salt, if needed, then top with corander.
Serve with Rice or Naan
Original Recipe Delish
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