Warming Indian-spiced stews feel so nourishing as the weather begins to cool, and these buttered chickpeas are a favorite with my children—they disappear quickly! I like to soak a large batch of chickpeas on the weekend, then cook a big pot to use in different recipes throughout the week. Having them ready makes this an easy dinner to pull together. While the chickpeas simmer in their rich sauce, put on a pot of turmeric rice and make a cucumber salad to serve alongside. The fresh, crisp cucumbers complement the warming spices for a hearty, balanced plant-based meal.
Ingredients
1 tablespoons
extra virgin olive oil
2 tablespoons
butter
1 small
onions
diced
1 tablespoons
finely grated
fresh ginger
4 cloves
garlic
crushed
2 teaspoons
garam masala
1 teaspoons
ground coriander
1 teaspoons
ground cumin
1 teaspoons
turmeric powder
1 teaspoons
paprika
½ teaspoons
kashmiri chili powder
4 cups
cooked
chickpeas
drained
2 cups
crushed tomatoes
½ cups
heavy cream
1 teaspoons
sea salt
½ cups
cilantro
chopped
