Description
A vibrant dish that envelops tender chickpeas in a rich, creamy sauce made with coconut milk and warm spices, perfect for vegan and vegetarian diets.
Ingredients
Scale
- 2 cans chickpeas, rinsed and drained
- 2 tablespoons butter or ghee
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons garam masala
- 1 teaspoon cumin
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Melt the butter or ghee in a large pan over medium heat.
- Sauté the finely chopped onion for 5-7 minutes until translucent and golden.
- Add minced garlic and grated ginger, stirring for another minute.
- Stir in crushed tomatoes and tomato paste, and simmer for 2-3 minutes.
- Slowly add the coconut milk, stirring until well combined.
- Season with garam masala, cumin, and let the spices blend into the sauce.
- Fold in the chickpeas and let simmer for 15-20 minutes, stirring occasionally.
- Season with salt to taste and garnish with fresh cilantro before serving.
Notes
For deeper flavors, prepare a day in advance and refrigerate overnight. To spice it up, consider adding cayenne pepper or spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Indian recipe, vegan, chickpeas, comfort food, spicy dish