Name: Butter Chickpeas
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz tomato puree (or passata, Or unseasoned tomato sauce (do not use thick tomato paste)); 14 oz coconut milk (full-fat, or use 1.5 cups cashew milk(1/3 cup cashews blended with 1.25 cups water)); 15 oz chickpeas (canned, drained (or 1.5 cups cooked chickpeas)); 2 tsp garam masala; 0.5 tsp paprika (or cayenne or indian red chili powder or add both); 0.5 tsp salt; 0.5 tsp sugar; 0.75 tsp garlic powder (or 2 tsp minced ginger and garlic or ginger-garlic paste); 2 null bay leaves (optional); 1 tsp fenugreek (dried fenugreek leaves (kasoori methi)); 2 tbsp non dairy cream (cashew cream or non dairy yogurt); null null cilantro (for garnish); null null green chillies (sliced, for garnish); null null lime (for garnish)

Instructions

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1

In a large skillet over medium heat, add all the tomato puree (8 oz), coconut milk (14 oz), chickpeas (15 oz), garam masala (2 tsp), paprika (0.5 tsp), salt (0.5 tsp), sugar (0.5 tsp), garlic powder (0.75 tsp), and leaves (2 bay). Mix really well and bring to a boil. Taste and adjust seasoning as desired. You can add more [garam masala] or some [ground cumin] and [ground coriander] for additional flavor.
2

Continue to cook for another 5-8 minutes to thicken, then switch off the heat.
3

If the sauce is not thickening enough, you can add flour (2 tsp) mixed with water (2 tbsp) or cornstarch (1 tsp) mixed with water (1 tbsp) (for gluten-free) and mix it in while it's still boiling. This will help the sauce thicken faster. The sauce will thicken more as it cools, so avoid making it too thick while hot.
4

Stir in fenugreek (1 tsp) and non dairy cream (2 tbsp) (optional) if using. Serve the butter chickpeas garnished with [cilantro], [sliced green chillies], and [lime] wedges, or alongside [rice], [quinoa], [flatbread], or [naan].