Subj : Melissa Clark Top 10 - 41
To : All
From : Dave Drum
Date : Sat Sep 28 2024 07:09 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Indian Butter Chickpeas
Categories: Vegetables, Herbs, Chilies, Rice
Yield: 5 servings
4 tb Unsalted butter
1 lg Onion; minced
1 1/2 ts Kosher salt; more to taste
4 cl Garlic; minced
1 tb Grated fresh ginger
2 ts Ground cumin
2 ts Sweet paprika
2 ts Garam masala
1 sm Cinnamon stick
28 oz Can whole peeled plum
- tomatoes
15 oz Can coconut milk
30 oz (2 cans) chickpeas; drained
Ground cayenne
Cooked white rice; to serve
1/2 c Cilantro leaves & tender
- stems; to serve
Melt butter in a large heavy-bottomed pot or Dutch oven
over medium heat. Stir in onion and 1/2 teaspoon salt;
cook until golden and browned around the edges, stirring
occasionally, about 20 minutes. (Don’t be tempted to
turn the heat up to medium-high; keeping the heat on
medium ensures even browning without burning the
butter.)
Stir in garlic and ginger, and cook another 1 minute.
Stir in cumin, paprika, garam masala and cinnamon stick,
and cook another 30 seconds.
Add tomatoes with their juices. Using a large spoon or
flat spatula, break up and smash the tomatoes in the pot
(or you can use a pair of kitchen shears to cut the
tomatoes while they are still in the can). Stir in
coconut milk and the remaining 1 teaspoon salt. Bring to
a simmer, and continue to cook for 10 minutes, stirring
occasionally, and continuing to mash up the tomatoes if
necessary to help them break down.
Stir in chickpeas and a pinch of cayenne if you like.
Bring the pot back up to a simmer and cook, stirring
occasionally, for another 10 minutes. Taste and add more
salt if necessary.
Serve spooned over white rice, and topped with cilantro.
By: Melissa Clark
Yield: 4 to 6 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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