MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Indian Butter Chickpeas
Categories: Vegetables, Herbs, Chilies, Rice
Yield: 4 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 Chickpeas (2 cans); 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 ts 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 ts 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.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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