Indian Butter Chickpeas

Melissa Clark; Image David Malosh for The New York Times. Food Stylist: Simon Andrews.

4-6 Servings

Ingredients

• 4 tablespoons unsalted vegan butter or avocado oil
• 1 large onion, minced
• 1 ½ teaspoons kosher salt, plus more to taste
• 4 garlic cloves, finely grated or minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 2 teaspoons garam masala
• 1 small cinnamon stick
• 1 (28-ounce) can whole peeled organic plum tomatoes
• 1 (15-ounce) can coconut milk
• 2 (15-ounce) cans chickpeas, drained
• Ground cayenne (optional)
• Cooked white or brown rice, for serving (Please rinse all rice multiple times. Let rice soak for as long as possible before rinsing.)
• ½ cup cilantro leaves and tender stems, for serving

Instructions

1. Melt butter or oil 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.)
2. Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
3. 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.
4. 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.
5. Serve spooned over rice, and topped with cilantro.