Good morning and a happy October to you! I hope this week has started off well for you. The weather is cooling off just a bit and we are seeing signs of Fall. I am hoping that Fall stays awhile this year and that we don’t go straight to winter. In the meantime I am already experimenting with a little comfort food.
I love Indian food and typically make Indian Butter Chicken but this weekend I was out of chicken and decided to make Indian Butter Chickpeas instead and I am so happy that I did. I used a recipe from one of my favorite bloggers The Iron You and it could not be easier or more delicious. You can serve this over rice or cauliflower if you want a few more vegetables.
Indian Butter Chickpeas
Recipe from: The Iron You
4 Tablespoons of butter divided
1 Large Onion finely chopped
3 cloves of garlic minced
1 tablespoon of finely grated ginger
2 tablespoons garam masala
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 6 oz. can tomato paste
114 oz. can diced tomatoes
114 oz. can full-fat coconut milk
3 15.5 oz. cans of chickpeas, drained and rinsed
1 Tablespoon cornstarch
4 Tablespoons of heavy cream
Melt 2 tablespoons of butter in large saucepan over medium-high heat. Add the onions, and a pinch of salt, then saute for about 5 minutes, until translucent, stir every couple of minutes so it does not stick or burn.
Then add garlic and sauté for 1 more minute.
Add ginger and all the spices and sauté for 30 seconds, until fragrant. Add tomato paste and stir well.
Add the can of diced tomatoes, fill the can 3/4 full with water and add to the saucepan.
Bring the mixture to a low simmer, cover, and cook for 10 minutes, stirring every couple of minutes.
Remove from the pan from the heat, add coconut milk. You can pour the mixture into a blender or use and immersion blender to blend it and make it smooth. If you use your blender make sure not to put the small cap on the lid, instead cover the hole with a towel. You do not want the blender to break.
Return the pan to the heat, add the chickpeas and stir. Cover and gently simmer for about 20 to 25 minutes. Every once in a while give the mixture a stir.
In a small bowl whisk cornstarch and heavy cream. Add the cornstarch mixture and remaining 2 tablespoons of butter to the pan and simmer for another 5 minutes stirring carefully, until the sauce starts to thicken.
Have a great day!
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