Butter Chickpeas
Indulge in the beloved Indian flavors of Butter Chickpeas, a vegetarian twist on a classic dish.
Ingredients
- 2-3 15 oz cans chickpeas drained and rinsed
- 1/2 cup plain greek yogurt
- 2 tbsp fresh lime juice
- 2 tbsp garlic cloves minced
- 1 tbsp ginger minced
- 1 tbsp garam masala
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne (optional)
- 1/2 tsp turmeric
- 2 tsp ground cumin
- 1 tbsp avocado oil
- 1/2 stick salted butter
- 3/4 cup tomato paste
- 1/2 cup heavy cream
- 1 cup tomato sauce
- 1/4 cup cilantro plus more for garnish (optional)
Instructions
- Add avocado oil to a large frying pan over medium heat and heat until oil begins to shimmer. (Have the spices, ginger, garlic, and tomato paste, chickpeas, and the tomato sauce measured and ready before moving onto the next step because they cook quickly.)
- Add the minced garlic and ginger to the heated pan and stir constantly for about 30 seconds to 1 minute, or until fragrant. Add in the spices and the tomato paste and cook for an additional minute.
- Immediately add the tomato sauce and the chickpeas. Scrape of any brown bits that may have accumulated on the bottom of the pan. Allow mixture to come to a slight boil and then reduce heat to slight simmer. Cover if it begins to splatter and allow to cook for about 10-15minutes stirring occasionally.
- Add the yogurt, butter, and heavy whipping cream. Mix until well combined and allow to cook for about another 5 minutes.
- Turn heat off and mix in the lime juice and cilantro. Garnish with the remaining cilantro and serve with rice, pita, or naan bread.
Nutrition
Serving: 4servings | Calories: 322kcal | Carbohydrates: 17g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 790mg | Potassium: 805mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2114IU | Vitamin C: 17mg | Calcium: 96mg | Iron: 3mg