Chickpeas in Creamy Butter Sauce
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Chickpea curry (butter chickpeas) following a recipe sent by chef Paul Harris. It's so good, so aromatic, so creamy... you can't even imagine.
Ingredients
2 cans of chickpeas, 400g each (or 500g cooked chickpeas)
50g butter
1 medium onion
20g ginger
4 large garlic cloves
50g tomato paste
1 teaspoon ground cumin
1 teaspoon Garam Masala (I used Fuchs brand)
1 teaspoon Kashmiri chili powder (or 3/4 teaspoon sweet paprika + 1/4 teaspoon chili powder)
100ml heavy cream (15% fat)
salt, black pepper
Servings: 3
How to prepare chickpeas in creamy butter sauce
- Melt the butter over low heat in a pot with a lid. Add the diced onion and sauté over low heat for about 5 minutes, until very soft, but don't let it brown or the butter burn.
- Add the ginger grated on a fine grater (paste) and the crushed garlic and sauté for another 2 minutes over low heat.
- Add the tomato paste and sauté for another 2 minutes. Add the cumin, Garam Masala and chili and stir until combined.
- Add the chickpeas that you've drained and rinsed with cold water beforehand. Mix well to coat with the spices. Sprinkle with salt and grind black pepper.
- Add the cream and simmer for 5-10 minutes over low heat, with the lid on. Stir a few times during this time. Taste for salt.
- Serve the curry hot, with Indian bread.
