Looking for your new favorite way to dress up
canned chickpeas? You’re in the right place. Simmered in an aromatic tomato gravy, this vegetarian spin on classic butter chicken will forever change the way you look at a can of beans. Here are some tips on how to make this recipe.
The sauce:
As with butter chicken, this dish is all about the makhani (butter) sauce: a combination of butter, tomato, heavy cream, and spices simmered together until thickened to a rich gravy. Cooking tomato paste with buttery softened onions is key to developing a deeply flavored sauce base, while the powerful trio of cumin, garam masala, and kashmiri chili join a judicious splash of heavy cream to round it out. Dried fenugreek leaves, or kasoori methi, bring the perfect aromatic finish. Kashmiri chili and fenugreek leaves are both available in Indian specialty stores and online, but if you can’t find them, the Kashmiri chili can be substituted for 3/4 tsp. paprika plus 1/4 tsp. cayenne. The dried fenugreek is optional but highly recommended.
The chickpeas:
Canned chickpeas can be challenging, since they’re usually pretty reluctant to give up their bouncy, straight-from-the-can texture; however, adding a pinch of baking soda to them as they go into the pan softens them, tenderizing without rendering them completely mushy. Don’t worry—you won’t be able to taste the baking soda. It’s so little that, after it works its magic, it just melts away into the sauce.
Ingredients
- 4 tbsp.unsalted butter
- 1yellow onion, finely chopped
- 1 tsp.(or more) kosher salt, divided
- 1/2 c.tomato paste
- 1/2 c.serrano chile, seeded, finely chopped
- 1 tbsp.grated or finely chopped peeled ginger
- 2(14.5-oz.) can chickpeas, drained, rinsed
- 1/8 tsp.baking soda
- 1 tsp.garam masala
- 1 tsp.ground cumin
- 1 tsp.Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
- 1 c.heavy cream
- 1 tbsp.dried fenugreek leaves or kasoori methi (optional)
- 1/4 c.finely chopped fresh cilantro
- Cooked jasmine rice or naan, for serving
Directions
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- Step 1
In a large, high-sided skillet over medium heat, melt butter. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Add tomato paste and cook, stirring constantly, until darkened, 4 to 5 minutes. Add chile and ginger and cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.
- Step 2Add chickpeas and baking soda and stir to combine, then add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds.
- Step 3Stir in cream, fenugreek (if using), 1/2 teaspoon salt, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce is reduced, 10 to 15 minutes.
- Step 4Divide rice among bowls or plates. Season chickpeas with salt, if needed, then top with cilantro. Spoon chickpeas over rice.
- Step 1
