Description
A creamy and flavorful Indian dish made with chickpeas in a rich tomato-based sauce. Perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 can (8 oz) tomato puree
- 1/2 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- Salt to taste
- 1 teaspoon sugar
Instructions
- Heat butter in a pan over medium heat. Add onion and cook until soft, about 5 minutes.
- Stir in garlic and ginger. Cook for 1 minute.
- Add cumin, coriander, garam masala, and chili powder. Cook for 30 seconds until fragrant.
- Pour in tomato puree. Stir and cook for 5 minutes.
- Add chickpeas, salt, and sugar. Mix well. Reduce heat to low and simmer for 10 minutes.
- Stir in cream. Cook for 2 more minutes. Serve hot with rice or naan.
Notes
- Use canned chickpeas for convenience. Rinse them well to reduce sodium.
- Adjust chili powder to control spice level.
- For a vegan version, replace butter with oil and cream with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg