Indian Butter Chickpeas

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

4 tbsp. unsalted butter

1 yellow onion, finely chopped

1 tsp. (or more) kosher salt, divided

1/2 c. tomato paste

1/2 serrano chile, seeded, finely chopped

1 tbsp. grated or finely chopped peeled ginger

2 (14.5-oz.) can chickpeas, drained, rinsed

1/8 tsp. baking soda

1 tsp. garam masala

1 tsp. ground cumin

1 tsp. Kashmiri chili powder or 3/4 tsp. paprika plus 1/4 tsp. cayenne pepper

1 c. heavy cream

1 c. water

1 tbsp. dried fenugreek leaves or kasoori methi (optional)

1/4 c. fresh cilantro leaves, torn or coarsely chopped

Cooked jasmine rice or naan, for serving

Instructions

In a large, high-sided skillet over medium heat, melt butter. Add onion and 1/2 tsp. salt and cook, stirring occasionally, until softened, about 7 minutes. Add tomato paste and cook, stirring constantly, until darkened, 4 to 5 minutes. Add chile and ginger and cook, stirring, until fragrant and tomato paste is starting to stick to bottom of pan, about 1 minute more.

Add chickpeas and baking soda and stir to combine, then add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds.

Stir in cream, 1 cup water, fenugreek (if using), and 1/2 tsp. salt. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce is reduced, 10 to 15 minutes; season with more salt, if needed. Top with cilantro.

Divide rice among bowls or plates. Spoon chickpea mixture over rice.

Nutrition

• Calories: 705
• Lipides Totaux: 40 g
• Lipides Saturés: 22 g
• Acides Gras Trans: 1 g
• Cholestérol: 98 mg
• Sodium: 1067 mg
• Glucides Totaux: 56 g
• Fibres Diététiques: 17 g
• Sucres Totaux: 16 g
• Protéines: 20 g