Creamy butter chickpeas with rice by vegamelon 🍛 A delicious comfort dish using coconut milk & spices! .
One-pot butter chickpeas
-1 large onion, diced
-3 cloves garlic + 1 tbsp fresh ginger, minced
-2 green chilis, minced (omit for less spicy)
-1 tsp garam masala
-1/2 tsp each: ground coriander, ground cumin, salt & pepper, paprika
-1/4 tsp each: cayenne, ground mustard
-2-3 large ripe tomatoes (400g), pureed or diced
-1/2 cup water
-1 1/2 cups chickpeas
-3/4 cup coconut cream (from a can of full-fat coconut milk)
In a large pot, heat some oil and add the onion, garlic, ginger, and chilis. Saute for 5 minutes, then stir in all the spices. Once fragrant, add in the tomatoes, water, and chickpeas. Cover the pot and let simmer on medium heat for 10-15 minutes, or until the sauce has thickened. Stir in coconut milk and simmer for 3-4 more minutes. If desired, season with more spices to taste, then serve warm.
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