Butter Chickpeas
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 481
- Total Fat
- 25
- Saturated Fat
- 12
- Carbohydrates
- 54
- Dietary Fiber
- 14
- Sugar
- 12
- Protein
- 15
- Cholesterol
- 53
- Sodium
- 853
- Total: 1 hr 5 min
- Active: 40 min
Ingredients
6 tablespoons unsalted butter
1/2 teaspoon ground fenugreek
2 bay leaves
2 green cardamom pods, cracked
One 3-inch cinnamon stick
1 whole clove
1 large onion, sliced
Kosher salt
1 tablespoon finely grated fresh ginger
4 cloves garlic, finely grated
2 teaspoons garam masala
1 1/2 teaspoons Kashmiri red chile powder (see Cook's Note)
One 28-ounce can whole peeled tomatoes
1/2 cup heavy cream
Two 15.5-ounce cans chickpeas, drained and rinsed
Basmati rice, for serving
Naan, for serving
Fresh cilantro leaves, for serving
Directions
- Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until the spices are slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add 1 1/2 teaspoons of the garam masala and 1 teaspoon of the red chile powder and cook, stirring occasionally, until very fragrant, about 1 minute.
- Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook, uncovered and stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices). Let the sauce cool for about 5 minutes or so.
- Transfer the sauce to a blender, filling it no more than halfway. Remove the center cap from the lid and place the lid on the blender. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the cream and remaining 2 tablespoons butter and puree until creamy. Pour into a clean pot and bring to a simmer. Taste and season with salt.
- Meanwhile, arrange a rack directly under the broiler and preheat to high.
- Toss the chickpeas with 3/4 teaspoon salt and the remaining 1/2 teaspoon garam masala and 1/2 teaspoon red chile powder in a large bowl until well combined. Transfer to a rimmed baking sheet. Broil until lightly toasted and starting to brown in spots, 5 to 6 minutes.
- Stir the chickpeas into the sauce until well combined. Serve with basmati rice and naan and top generously with fresh cilantro leaves.
Cook’s Note
Kashmiri red chile powder is mildly spicy with a bright red color. Look for it in Indian and Asian markets.