Butter Chickpeas - Cooking Like Kate

Heat avocado oil in a large skillet or saucepan over medium heat. Add garlic and ginger and sauté for 1–2 minutes until fragrant.
2 tbsp garlic cloves, 1 tbsp avocado oil, 1 tbsp ginger
Stir in garam masala, cumin, paprika, cayenne (if using), and turmeric. Toast the spices for about 30 seconds to enhance their flavors.
1 tbsp garam masala, 1/2 tsp smoked paprika, 1/2 tsp cayenne, 2 tsp ground cumin, 1/2 tsp turmeric
Stir in the tomato paste and cook for 1–2 minutes to reduce acidity. Then add the tomato sauce and mix well. Simmer for 3–5 minutes, stirring frequently.
3/4 cup tomato paste, 1 cup tomato sauce
Lower the heat and stir in the butter until melted, followed by the Greek yogurt and heavy cream. Mix until smooth.
1/2 cup plain greek yogurt, 1/2 stick salted butter, 1/2 cup heavy cream
Stir in the chickpeas and let the mixture simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and chickpeas are fully warmed through.
2-3 15 oz cans chickpeas
Stir in 1/4 cup chopped cilantro and lime juice before serving. Garnish with extra cilantro if desired. Serve with rice, naan, or your favorite flatbread.
1/4 cup cilantro, 2 tbsp fresh lime juice