Chickpea Masala

This recipe came from the local newspaper. Great flavor and an easy way to eat Indian at home– and eat less meat. It can be served with rice or naan (or both!).

4 tablespoons unsalted butter

1 onion, finely chopped

1 teaspoon salt (or more, as desired)

½ cup tomato paste

½ Serrano chile, seeded and finely chopped (I used canned although one also could use a jalepeno)

1 tablespoon ginger (ground or fresh– I used ground)

2 (14.5-ounce) cans of dried and rinsed chickpeas

1/8 teaspoon baking soda

1 teaspoon graram masala (mine is from Penzey’s)

1 teaspoon ground cumin

¾ teaspoon paprika

¼ teaspoon cayenne pepper

1 cup heavy cream

1 cup water

¼ cup fresh cilantro leaves, torn or coarsely chopped

In a large skillet, melt butter. Add onion and ½ teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes.

Add tomato paste, stirring constantly until darkened (about 4-5 minutes). Add chile and ginger and cook, stirring until fragrant and tomato paste is starting to stick to the bottom of the pan, about a minute.

Add chickpeas and baking soda and stir to combine. Add the garam masala, cumin, and chile powders, stirring frequently until incorporated (about 30 seconds).

Stir in cream, 1 cup water, and remaining ½ teaspoon of salt. 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). Season with more salt, if needed. Top with cilantro.

Serve mixture over rice, if desired, and with naan for dipping.