Creamy Butter Chickpeas with Rice
Ingredients
- 1 large onion, diced
- 3 cloves garlic + 1 tablespoon fresh ginger, minced
- 2 green chilis, minced (omit for less spicy)
- 1 teaspoon garam masala
- 1/2 teaspoon each: ground coriander, ground cumin, salt and pepper, paprika
- 1/4 teaspoon 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.
