Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tablespoons butter or ghee
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tomatoes, pureed
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 cup heavy cream or coconut milk
- Salt to taste
- Fresh cilantro, chopped
Instructions
- Heat butter in a large pan over medium heat. Add cumin seeds until fragrant.
- Sauté onions until translucent, then add garlic and ginger, cook for another minute.
- Add pureed tomatoes and cook until oil separates from the masala.
- Stir in garam masala, turmeric, chili powder, and coriander. Cook for 2 minutes.
- Add chickpeas, salt, and mix well. Simmer for 10 minutes to absorb flavors.
- Pour in heavy cream or coconut milk, simmer for another 5 minutes until sauce thickens.
- Garnish with chopped cilantro and serve hot with naan or rice.
Notes
- You can replace heavy cream with coconut milk for a vegan version.
- Adjust spice levels according to your preference.
- This dish pairs well with basmati rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 35mg