This one is a nice, rich, flavourful vegetarian classic often found in Indian restaurants. It is basically a dish of spiced chickpeas in a creamy tomato sauce, and if you haven’t tried it yet, you’re missing out! We enjoyed this over brown basmati rice with Baked Vegetable Samosas, but it would go very well with naan as well…and if you prefer to have a meat in your dish, you can always swap out the chickpeas for cubed chicken or duck breast. Either way, you won’t be disappointed.
Time: 25 minutes
- Chickpeas (1 can is good for two servings)
- Onions (I used a mix of red and sweet)
- Spices: Garam Masala or a custom mix of ground cloves, ground cumin, turmeric, cayenne, mustard powder, and paprika
- Tomato Paste (about 3 ounces per can of chickpeas)
- Cream or half and half
- Butter (about a tablespoon)
- Dice your onions
- Melt some butter in a large pan, and add your onions in. Stir for a few minutes until they start to become opaque.
- Add your seasoning/spices, and stir them in.
- While the spices are heating with the onions, open your can of chickpeas, and drain it. Then add the chickpeas to your pan.
- Add your tomato paste, and fold your chickpeas and onions into it until they are nice and mixed in, and let cook for another minute or two
- Pour in your cream or half and half, and stir to combine it with your tomato paste to form your sauce.
- Simmer everything for another minute or two to ensure everything comes out of the pan hot.
- Plate (cilantro garnish highly recommended), devour, and enjoy!