Indian Butter Chickpeas

2 Tbsp oil

½ red onion chopped

1 ½ Cups crushed tomatoes

2 Tbsp curry powder

2 Cups chickpeas cooked

⅓ Cup heavy cream

1 Tbsp butter

Salt, to taste

Parsley, as a garnish

1. Heat the oil in a large pan over medium heat. Add the red onion and cook until translucent, around 5 minutes.

2. Add the crushed tomatoes and the curry powder.

3. Cook until the tomatoes are darker in color, around 5 minutes.

4. Add the chickpeas and bring to a gentle simmer for around 8 minutes.

5. Add the heavy cream and stir to incorporate.

6. Remove from heat and add the butter; stir until melted and fully incorporated.

7. Add salt if needed and garnish with chopped parsley.

8. Serve with rice!