Ingredients
Scale
- 2 cans (15 oz) chickpeas, drained and rinsed
- 2 tablespoons butter or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 cup tomato puree
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a large skillet over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in garlic and ginger and cook for 1 minute.
- Add garam masala, turmeric, and cumin; cook for another minute.
- Pour in tomato puree and simmer for 10 minutes.
- Add chickpeas and coconut milk, mix well and cook for 10 more minutes until heated through.
- Season with salt and pepper, garnish with cilantro, and serve hot.
Notes
- You can replace coconut milk with cream for a richer taste.
- This dish pairs well with basmati rice or naan bread.
- Adjust spice levels according to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 21mg