Indian Butter Chickpeas

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

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

步驟

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.

營養

• 卡路里: 705
• 總脂肪: 40 g
• 飽和脂肪: 22 g
• 反式脂肪: 1 g
• 膽固醇: 98 mg
• 鈉: 930 mg
• 總碳水化合物: 55 g
• 膳食纖維: 17 g
• 總糖: 16 g
• 蛋白質: 20 g