Easy Indian Butter Chickpeas

Easy Indian Butter Chickpeas

Ingredients

Serves 8

4 tablespoons butter, divided

1 large onion, finely chopped

3 garlic cloves, minced

1 tablespoon freshly grated ginger

2 tablespoon garam masala

2 teaspoons curry powder

1 teaspoon turmeric

1 teaspoon cayenne pepper (adjust to taste)

¼ teaspoon ground cumin

¼ teaspoon salt

1 (6 oz / 170 gr) can tomato paste

1 (14 oz / 400 gr) can diced tomatoes

1 (14 oz / 400 gr) can full-fat coconut milk (I used Aroy-D)

3 (15.5 oz / 440 gr) cans chickpeas, drained and rinsed

1 tablespoon cornstarch (or arrowroot powder)

4 tablespoons heavy cream

Directions

Melt 2 tablespoons of butter in large pot (or saucepan) over medium-high heat. Add onions, a pinch of salt, and sauté for about 5 minutes, until translucent, stirring every so often.

Add garlic and sauté for 1 minute, until fragrant.

Add ginger and all the spices and sauté for 30 seconds, until fragrant. Add tomato paste and give a good stir.

Add the can of diced tomatoes, fill the can ¾ full with water and add to the pot.

Bring to a low simmer, cover, and cook for 10 minutes, stirring every now and then.

Remove from the heat, add coconut milk, and with the help of an immersion blender purée until smooth and creamy.

Return the pot to the heat, add chickpeas and give a good stir. Cover and gently simmer for about 20 to 25 minutes, stirring every now and then.

In a small bowl whisk cornstarch and heavy cream. Add slurry and remaining 2 tablespoons of butter and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken.

Take a taste and adjust seasoning as needed.

Sprinkle with chopped fresh cilantro (or parsley) and serve.