Back To Recipes

Chickpeas in Butter Sauce!!!

This has been one of my favorite recipes to make as the weather starts to cool in rainy Seattle. I pretty much eyeball everything in here, so feel free to take liberties as you see fit. I also typicallly serve it with rice AND buttered naan because I love carbs.

Ingredients:

• 1 large can of chickpeas (or two of the small cans)
• 3 tbsp butter
• 1/4 cup heavy cream
• 1 tsp olive oil (or enough to coat your pan)
• 1 red onion
• 4 cloves of garlic
• About 2 1/2 tbsp tomato paste (preferably from a tube)
• 3 tsp salt
• 1 tbsp garam masala
• 1/2 tbsp chili powder
• 1 tsp chili powder
• 1 tsp cumin (optional)
• red pepper flakes (as needed)

1. Heat pan on medium, dice onion, finely chop garlic. Once pan is hot, add oil and diced onion.
2. Cook onions until translucent, stirring occasionaly. Be careful not to burn them, adjust heat if needed
3. Add spices and garlic and stir well for about 2 minutes. Add tomato paste, stir until even and dark red.
4. Melt butter into pan and add chickpeas and heavy cream.
5. Turn heat to low and let simmer for about 10 minutes. Season to taste and simmer for 5 more minutes and enjoy!!

I usually end up adding way more garam masala near the end. This is meant to be a very sweet and salty dish, balanced by whatever carbs you want to pair it with. Use red pepper flakes and chili powder to control your spice level.