Minimalist Butter Chickpeas

Recipe by thestonesoup.comCourse: DinnerCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

300

kcal

Ingredients

  • 1 small onion, diced

  • 2 tbsp garam masala

  • 1 tsp dried chilli flakes

  • 1 can chickpeas, drained

  • 1 can diced tomatoes

  • 3 tbsp canned coconut milk

  • 1 c basmati rice

  • chopped coriander for garnish

Directions

  • Cook rice according to package directions. (1 cup rice to 2 cups water, bring to boil then simmer until water all absorbed). 
  • Heat a few tablespoons olive oil in a saucepan over medium-high heat. Sauté onion until translucent, about 5 minutes.
  • Add garam masala and chilli, stir for about 30 seconds.
  • Add drained chickpeas and cook for another minute or so.
  •  Add tomatoes and their juices and bring to a fast simmer. Cook for about 5 minutes, stirring every now and then.
  • When the sauce has reduced a little, stir in the coconut milk. 
  • Taste, and season with salt. 
  • Serve chickpeas over rice, topped with coriander.

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