Indian butter chickpeas

Looking for a relatively quick meal that delivers flavor alongside a powerhouse legume? Look no further than this sweet and savory dish that's great to serve along with flatbreads, rice, or another base that you're craving. Chickpeas — our legume — delivers fiber, protein and other nutrients that help it fit right in with the MIND Diet.

Indian butter chickpeas

Prep time: 5 minutes  |  Cook time: 25 minutes  |  Serves: 4

INGREDIENTS

• 2 (15oz) cans of chickpeas
• 1/8 tsp baking soda
• 4 tbsp butter
• 3/4 tbsp grated ginger
• 1/4 tsp minced garlic
• 1 1/4 cup passata (If not using passata, sub with 1/2 cup tomato paste and 1 cup water)
• 1/2 cup heavy cream

SPICES

• 1 1/2 tsp garam masala
• 1 1/2 paprika
• 1/2 tsp cayenne pepper
• 1/8 tsp turmeric
• 1 1/2 tsp coriander powder
• 3/4 tsp cumin powder
• 1 tbsp curry powder
• 3/4 tsp salt

DIRECTIONS

1. On low heat, begin to melt the butter in a pan and add ginger garlic. Sautee for 1 to 2 minutes on low heat, do not burn. Stir in spices. Add the passata, baking soda, water (if needed) and chickpeas.
2. Mix well and bring to a gentle boil on medium heat. Simmer and cover for 10 minutes.
3. Slowly stir in heavy cream, whisking constantly until incorporated. Continue to simmer for another 4 to 5 minutes, until slightly thick, yet runny.
4. Let cool, serve with rice or flatbreads.

Recipe adapted from Swatshi's Recipes