Ingredients
Scale
- Chickpeas (canned, drained and rinsed) 15 ounces
- Diced Tomatoes (canned) 14.5 ounces
- Onion (chopped) 1 medium
- Garlic (minced) 2 cloves
- Ginger (grated) 1 teaspoon
- Garam Masala 1 tablespoon
- Heavy Cream 1/4 cup
- Butter 2 tablespoons
Instructions
- Step 1: Melt butter in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Step 2: Add minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
- Step 3: Stir in garam masala and cook for 30 seconds. Add the diced tomatoes (with their juices) and bring to a simmer.
- Step 4: Reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally.
- Step 5: Stir in the chickpeas and heavy cream. Simmer for another 5 minutes, or until heated through.
- Step 6: Serve hot with rice or naan bread. Garnish with fresh cilantro if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to loosen the sauce.
- Serve your butter chickpeas over fluffy basmati rice and alongside warm naan for scooping up every last bit of the delicious sauce.
- Bloom the garam masala briefly in the butter to release its full aromatic potential before adding other ingredients, intensifying the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American