Indian Butter Chickpeas

 

Ingredients

• 4 Tbsp. 

  unsalted butter

• 1 

  yellow onion, finely chopped

• 1 tsp. 

  (or more) kosher salt, divided

• 1/2 c. 

  tomato paste

• 1/2 

  serrano chile, seeded, finely chopped

• 1 Tbsp. 

  grated or finely chopped peeled ginger

• 2 

  (14.5-oz.) can chickpeas, drained, rinsed

• 1/8 tsp. 

  baking soda

• 1 tsp. 

  garam masala

• 1 tsp. 

  ground cumin

• 1 tsp. 

  Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)

• 1 c. 

  heavy cream

• 1 Tbsp. 

  dried fenugreek leaves or kasoori methi (optional)

• 1/4 c. 

  finely chopped fresh cilantro

• Cooked jasmine rice or naan, for serving

Directions

• 
  
• In a large, high-sided skillet over medium heat, melt butter. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Add tomato paste and cook, stirring constantly, until darkened, 4 to 5 minutes. Add chile and ginger and cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more. 
• Add chickpeas and baking soda and stir to combine, then add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds.
• Stir in cream, fenugreek (if using), 1/2 teaspoon salt, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce is reduced, 10 to 15 minutes. 
• Divide rice among bowls or plates. Season chickpeas with salt, if needed, then top with cilantro. Spoon chickpeas over rice.