Creamy Butter Chickpeas with Rice
Ingredients
- 1 large onion, diced
- -3 cloves garlic + 1 tbsp fresh ginger, minced
- -2 green chilis, minced (omit for less spicy)
- -1 tsp garam masala
- -1/2 tsp each: ground coriander, ground cumin, salt & pepper, paprika
- -1/4 tsp each: cayenne, ground mustard
- -2-3 large ripe tomatoes (400g), pureed or diced
- -1/2 cup water
- -1 1/2 cups chickpeas
- -3/4 cup coconut cream (from a can of full-fat coconut milk)
Preparation
In a large pot, heat some oil and add the onion, garlic, ginger, and chilis
Saute for 5 minutes, then stir in all the spices
Once fragrant, add in the tomatoes, water, and chickpeas
Cover the pot and let simmer on medium heat for 10-15 minutes, or until the sauce has thickened
Stir in coconut milk and simmer for 3-4 more minutes
If desired, season with more spices to taste, then serve warm
