Creamy Indian Butter Chickpeas with Turmeric Rice

Name: Creamy Indian Butter Chickpeas with Turmeric Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons butter; 1 large onion (finely chopped); 3 cloves garlic (minced); 1 tablespoon ginger (grated); 2 cups canned chickpeas (drained and rinsed); 1 cup tomato puree; 1 cup heavy cream; 1 tablespoon garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon red chili powder; 1 teaspoon salt; 2 tablespoons fresh cilantro (chopped); 1 cup basmati rice (rinsed); 2 cups water; 1 teaspoon turmeric; 1/2 teaspoon salt; 1 tablespoon butter

VegetarianIndianDinnerComfort FoodFamily-FriendlyEasy

⏱️ 15m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A rich, creamy dish of spiced chickpeas in a buttery tomato sauce, paired perfectly with aromatic turmeric-infused rice.

Macronutrients per serving

grams

Protein

12.0g 13%

Fat

18.0g 20%

Carbs

62.0g 67%

Rich in nutrients

☀️ Vitamin A

15% DV

Supports vision and immune function

🔺 Iron

20% DV

Essential for blood production

🔺 Calcium

10% DV

Supports bone health

🌾 Fiber

10g

Aids in digestive health

☀️ Vitamin C

25% DV

Supports immune function

Ingredients

Chickpeas

2 tablespoons butter
1 large onion finely chopped
3 cloves garlic minced
1 tablespoon ginger grated
2 cups canned chickpeas drained and rinsed
1 cup tomato puree
1 cup heavy cream
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon red chili powder
1 teaspoon salt
2 tablespoons fresh cilantro chopped

Turmeric Rice

1 cup basmati rice rinsed
2 cups water
1 teaspoon turmeric
1/2 teaspoon salt
1 tablespoon butter

Instructions

1 In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2 Add the minced garlic and grated ginger to the saucepan and cook until fragrant, about 1 minute.
3 Stir in the tomato puree, garam masala, cumin, coriander, red chili powder, and salt. Cook for 3-4 minutes until the spices are well combined.
4 Add the drained chickpeas to the sauce and stir to coat them evenly. Pour in the heavy cream and simmer for 10 minutes, stirring occasionally.
5 While the chickpeas are cooking, prepare the turmeric rice. In a medium saucepan, combine the rinsed rice, water, turmeric, and salt.
6 Bring the rice to a boil, then reduce the heat to low, and cover the saucepan. Cook for 15 minutes, or until the rice is tender and water is absorbed.
7 Once the rice is cooked, fluff it with a fork and stir in the tablespoon of butter.
8 Serve the creamy chickpeas over the turmeric rice, garnished with fresh cilantro.