Indian Butter Chickpeas

Indian Butter Chickpeas, a vegetarian dish was a total surprise to me. I did not expect to like it, but I really did. We will make it again. I recommend it very much.

Indian Butter Chickpeas

New York Times

YIELD4 to 6 servings

TIME1 hour 10 minutes

A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won’t want to leave any behind.

Ingredients

4       tablespoons unsalted butter

1       large onion, minced

1-½  teaspoons kosher salt, plus more to taste

4       garlic cloves, finely grated or minced

1       tablespoon grated fresh ginger

2       teaspoons ground cumin

2       teaspoons sweet paprika

2       teaspoons garam masala

1       small cinnamon stick

1       (28-ounce) can whole peeled plum tomatoes

1       (15-ounce) can coconut milk

2       (15-ounce) cans chickpeas, drained

Ground cayenne (optional)

Cooked white rice, for serving

½      cup cilantro leaves and tender stems, for serving

Preparation

1.   Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don’t be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)

2.   Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.

3.   Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.

4.   Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.

5.   Serve spooned over white rice, and topped with cilantro.