Ingredients
Scale
- 2 cans (15 oz) chickpeas, rinsed and drained
- 2 tablespoons butter or vegan butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 oz) tomato sauce
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 cup heavy cream or coconut milk
- Salt to taste
- Fresh cilantro, chopped for garnish
Instructions
- Heat butter in a large pan over medium heat. Add cumin seeds and toast until fragrant.
- Sauté onions until translucent, then add garlic and ginger, cooking for another minute.
- Add tomato sauce and spices, simmer for 10 minutes to deepen flavors.
- Stir in chickpeas and cook for 5 minutes.
- Pour in heavy cream or coconut milk, stir well, and cook until heated through.
- Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- Adjust spice levels according to your preference.
- For creamier texture, add more coconut milk or heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg