Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, drained and rinsed
Instructions
- Step 1: Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
- Step 3: Stir in the garam masala and turmeric powder. Cook for 30 seconds, stirring constantly, until fragrant.
- Step 4: Pour in the can of diced tomatoes (undrained) and stir to combine. Bring to a simmer.
- Step 5: Add the drained and rinsed chickpeas to the sauce. Stir well and reduce heat to low. Simmer for 15 minutes, allowing the flavors to meld.
- Step 6: Optionally, stir in a tablespoon of heavy cream or coconut milk for added richness before serving. Serve hot with rice or naan bread.
Notes
- For best flavor, store leftover Indian Butter Chickpeas in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to prevent sticking.
- Serve over fluffy basmati rice and garnish with fresh cilantro for a vibrant and aromatic meal.
- Blooming the spices (garam masala and turmeric) in oil briefly enhances their aroma and flavor, so don't skip that step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American