Ingredients
Main Ingredients
- 2 Tbsp coconut oil (or any oil you have on hand)
- 1 medium yellow onion (finely diced, about 1 ½ cups)
- 1 Tbsp freshly grated ginger
- 4 cloves garlic (minced)
- 1 Tbsp garam masala
- 1 tsp ground coriander seed
- 1 tsp kashmiri chili powder (or use ¾ tsp sweet paprika and ¼ tsp cayenne)
- ½ tsp salt
- ½ tsp cumin
- 2 15-oz cans chickpeas (drained, 425 g cans)
- 1 13-oz can full-fat coconut milk (370 g)
- 1 6-oz can tomato paste (170 g)
To Serve
- Basmati rice
- Naan
Instructions
- Cook Rice: If serving with rice, start cooking it first according to package instructions. Once cooked, cover to keep warm.
- Sauté Onions: Heat 2 tablespoons of coconut oil in a large sauté pan or pot over medium heat. Add the finely diced yellow onion and cook, stirring often, until soft and translucent, about 5 to 7 minutes.
- Create Flavor Base: Stir in freshly grated ginger and minced garlic cloves and cook for another minute until fragrant. Then add garam masala, ground coriander seed, kashmiri chili powder, salt, and cumin, stirring to evenly coat the onion mixture with spices.
- Make Sauce: Add the drained chickpeas, full-fat coconut milk, and tomato paste to the pan. Stir well to combine. Cover the pan and let it gently simmer for 15 minutes, stirring occasionally to help meld the flavors and reduce the tomato paste’s acidity. The sauce will develop a dark orange color when ready.
- Serve: Spoon the butter chickpeas over basmati rice and serve warm alongside naan for a complete meal.
Notes
- You can substitute coconut oil with any neutral cooking oil like vegetable or canola oil.
- Kashmiri chili powder adds a mild heat and vibrant color; if unavailable, substitute with a mix of sweet paprika and cayenne pepper as indicated.
- For a thicker sauce, simmer uncovered for a few more minutes.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
