Butter Chickpeas

Creamy, flavorful, and perfect for those who love Indian food but hate cooking meat! (nutrition facts are off per serving)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat olive oil and butter (optional: 2 tbs of ghee instead) in a large skillet or pot over medium heat. Roughly chop the onion and sauté until browned, stirring frequently.

Step 2

2. Chop the ginger, garlic, and jalapeno (or hot pepper of choice) into smaller pieces (doesn't have to be cut evenly as it will all be blended later) and add to the pan, cooking until fragrant.

Step 3

3. In a separate dish, mix together all the ground spices (excluding the sugar) and add to the pan, stirring until everything is evenly coated.

Step 4

4. Slightly drain canned tomatoes and add to the pan. Reduce heat and simmer for 10-15 minutes, stirring occasionally.

Step 5

5. Remove the pan from heat and transfer the mixture to a blender or use an immersion blender to puree the sauce. Once smooth, return to pan over medium-low heat.

Step 6

6. Stir in the coconut milk and the sugar and cook for an additional 8-10 minutes, allowing the sauce to thicken. Stir occasionally to prevent the coconut milk from solidifying,

Step 7

7. Drain the chickpeas and add to the pan. If using dry chickpeas, cook to instructions before adding them. Another option is roasting the chickpeas prior to adding them to the sauce for extra flavor and texture.

Step 8

8. Stir the chickpeas until evenly coated in the sauce. Chop a bit of cilantro, including the stems, and add to the pan and stir. Optional: squirt a bit of lemon juice into the sauce for another layer of flavor.

Step 9

9. Plate and garnish with more cilantro and a bit of coconut milk. Serve hot with fresh naan bread and enjoy!