Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 2 tablespoons butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can crushed tomatoes
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a large skillet over medium heat.
- Add cumin seeds and let them crackle.
- Sauté onions until golden brown.
- Add garlic and ginger; cook for 1 minute.
- Stir in crushed tomatoes, spices, and salt; cook for 10 minutes.
- Add chickpeas; simmer for 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
- You can adjust the spice levels to your preference.
- This dish pairs well with basmati rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Sauté, simmer
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 23mg