Butter Chickpeas
/Easy tasty dish that is vegetarian or can be made vegan.
4 T unsalted butter
1 large yellow onion, minced
1 ½ tsp kosher salt, plus more to taste
4 to 8 garlic cloves, finely grated or minced
1 T grated fresh ginger
2 tsp ground cumin
2 tsp sweet paprika or smoked paprika
2 tsp garam masala
1 small cinnamon stick
1.5 lb. tomatoes cored and disced or 1 (28 oz) can whole peeled San Marzano plum tomatoes
1 (13.5 to 15 oz) can coconut milk
2 (15 oz) cans chickpeas, drained
ground cayenne
cooked brown or white rice, for serving
½ cup cilantro leaves and tender stems, for serving
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. (Don’t 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. Stir into spices and let cook for 10 minutes or so.
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. 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 rice, topped with cilantro, with warm naan and steamed spinach, as desired.