Description
A creamy and flavorful vegetarian dish inspired by the traditional North Indian butter chicken, using chickpeas for a nutritious twist.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 can tomato puree
- 1 teaspoon garam masala
- 1 teaspoon cumin
- Salt to taste
- ½ cup heavy cream or coconut milk
- Fresh cilantro for garnish
Instructions
- Melt the butter over medium heat in a large skillet.
- Add the chopped onion, and sauté until it becomes soft and translucent.
- Stir in the minced garlic and ginger, cooking for an additional minute.
- Add the tomato puree, garam masala, cumin, and salt to the skillet. Cook for about 5 minutes.
- Stir in the drained chickpeas and let them cook until heated through.
- Reduce the heat and add the heavy cream or coconut milk, mixing to combine.
- Allow the dish to simmer for a few minutes until the sauce thickens slightly.
- Garnish with fresh cilantro and serve with rice or warm bread.
Notes
For extra flavor, roast the spices before adding other ingredients. Substitute heavy cream for coconut milk to make it vegan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg