Butter Chickpeas

Ingredients

  • 4-6 tbsp butter
  • 1 yellow onion, finely chopped
  • 1 tsp (or more) kosher salt, divided
  • 1/2 cup tomato paste
  • 1/2 serrano seeded, or up to a full unseeded serrano depending on spice level
  • 3 tbsp grated ginger
  • 2 cans chickpeas, drained
  • 1/8 tsp baking soda
  • 3 tsp garam masala
  • 2 tsp ground cumin
  • 1 tsp Kashmiri chili powder (or 3/4 tsp paprika plus 1/4 tsp cayenne)
  • 1 can coconut cream
  • 1 tbsp dried fenugreek leaves or kasoori methi (optional)
  • 1/4 cup finely chopped fresh cilantro

Instructions

  1. In a large, high-sided skillet over medium heat, melt butter. Add onion and 1/2 tsp salt and cook, stirring occasionally, until softened, about 7 minutes
  2. Add tomato paste and cook, stirring constantly, until darkened, 4 to 5 minutes
  3. Add chile and ginger and cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more
  4. Add chickpeas and baking soda and stir to combine
  5. Add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds
  6. Stir in coconut cream, fenugreek (if using), 1/2 tsp salt, and 1 cup water
  7. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce is reduced, 10 to 15 minutes
  8. Season with salt if needed, top with cilantro, and serve over rice