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    Indian Butter Chickpeas

    👧🏽
    ​

    4 servings

    porciones

    10 minutes

    tiempo activo

    40 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    4 tbsp. unsalted butter

    1 yellow onion, finely chopped

    1 tsp. (or more) kosher salt, divided

    1/2 c. tomato paste

    1/2 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

    Instrucciones

    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.

    Add 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.

    Stir 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.

    Divide rice among bowls or plates. Season chickpeas with salt, if needed, then top with cilantro. Spoon chickpeas over rice.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    705

    Grasa Total

    40 g

    Grasa Saturada

    22 g

    Grasa No Saturada

    -

    Grasa Trans

    1 g

    Colesterol

    98 mg

    Sodio

    930 mg

    Carbohidratos Totales

    55 g

    Fibra Dietética

    17 g

    Azúcares Totales

    16 g

    Proteína

    20 g

    CalificaciónPromedio: 5.0

    4 servings

    porciones

    10 minutes

    tiempo activo

    40 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    4 tbsp. unsalted butter

    1 yellow onion, finely chopped

    1 tsp. (or more) kosher salt, divided

    1/2 c. tomato paste

    1/2 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

    Instrucciones

    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.

    2

    Add 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.

    3

    Stir 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.

    4

    Divide rice among bowls or plates. Season chickpeas with salt, if needed, then top with cilantro. Spoon chickpeas over rice.