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    Indian Butter Chickpeas

    4 servings

    porties

    10 minutes

    actieve tijd

    40 minutes

    totale tijd
    Begin met koken

    Ingrediënten

    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

    Instructies

    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.

    Voedingswaarde

    Portiegrootte

    -

    Calorieën

    705

    Totale vet

    40 g

    Verzadigd vet

    22 g

    Onverzadigd vet

    -

    Transvet

    1 g

    Cholesterol

    98 mg

    Natrium

    930 mg

    Totale koolhydraten

    55 g

    Voedingsvezels

    17 g

    Totale suikers

    16 g

    Eiwit

    20 g

    4 servings

    porties

    10 minutes

    actieve tijd

    40 minutes

    totale tijd
    Begin met koken

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    Ingrediënten

    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

    Instructies

    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.