Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, melt butter over medium heat and add cumin seeds; cook until fragrant.
- Add chopped onion and sauté until translucent.
- Stir in garlic, garam masala, turmeric, and ground coriander; cook for another minute.
- Add tomato sauce and simmer for 10 minutes to blend flavors.
- Mix in chickpeas and cook for 5 minutes until heated through.
- Reduce heat and stir in heavy cream or coconut milk; cook for 2-3 minutes.
- Season with salt and pepper, garnish with fresh cilantro, and serve hot with naan or rice.
Notes
- Adjust spice levels to taste.
- For vegan version, substitute heavy cream with coconut milk.
- Best enjoyed fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 20 mg