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Title: Indian Butter Chickpeas
Categories: Vegetables, Herbs, Chilies, Rice
Yield: 5 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 (2 cans) chickpeas; 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 teaspoon salt;
cook until golden and browned around the edges, stirring
occasionally, about 20 minutes. (DonΓÇÖt 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 teaspoon 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.

By: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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