Ingredients
- Chickpeas (canned or cooked) – 15 ounces
- Diced Tomatoes (canned) – 14.5 ounces
- Onion – 1 medium, chopped
- Garlic – 2 cloves, minced
- Ginger – 1 teaspoon, grated
- Garam Masala – 1 tablespoon
- Butter – 2 tablespoons
- Heavy Cream – 1/4 cup
Instructions
- Step 1: Melt butter in a large skillet or pot over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes.
- Step 2: Add minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
- Step 3: Stir in garam masala and cook for 30 seconds, allowing the spices to bloom.
- Step 4: Add diced tomatoes and chickpeas to the skillet. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
- Step 5: Stir in heavy cream and simmer for another 5 minutes. Season with salt to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to prevent sticking.
- Serve over fluffy basmati rice or with warm naan bread to soak up all the delicious sauce.
- Bloom the garam masala properly; cooking it in butter for a short time enhances its aroma and flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American