Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp butter or vegan butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp chili powder (optional)
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a large skillet over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic and grated ginger; cook for 1 minute until fragrant.
- Stir in diced tomatoes, cumin, coriander, turmeric, garam masala, chili powder, salt, and pepper. Cook for 5-7 minutes to blend flavors.
- Add chickpeas and stir well to coat with spices. Cover and simmer for 10 minutes.
- Pour in cream or coconut milk, stir, and cook for an additional 5 minutes until heated through.
- Garnish with fresh cilantro before serving with rice or flatbread.
Notes
- Adjust spice levels to taste by adding more chili powder or garam masala.
- For a richer flavor, use full-fat coconut milk or cream.
- Can be made ahead and reheated; flavors deepen over time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Simmering, sautéing
- Cuisine: Indian
- Diet: Vegetarian, Vegan adaptable
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 23mg