12
butter chickpeas (lemmy.world)
submitted 2 weeks ago* (last edited 1 week ago) by beerclue@lemmy.world to c/foodporn@lemmy.world
3 comments fedilink hide all child comments

cross-posted from: https://lemmy.world/post/36538209

  • 2 cans chickpeas (2x400g)
  • 2 medium onions, sliced
  • 1 can chopped tomatoes (400g)
  • 1 can coconut milk (400ml)
  • 2 spoons ghee (or butter/oil)
  • 3 spoons spice mix (I had garam masala, ground cumin, ground coriander, turmeric, paprika, chilli, fenugreek)
  • 3 x crushed green cardamom pods, 3 x indian bay leaves
  • salt, pepper
  1. Fry onions in ghee.
  2. Add cardamom, bay leaves, spice mix, toast 1 min.
  3. Stir in tomatoes, coconut milk.
  4. Simmer 15-20 min till thick.
  5. Add chickpeas (without the liquid), simmer for a couple more minutes.
  6. Add salt & pepper to taste.
  7. Serve with rice, naan, fresh coriander leaves.
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[-] SnokenKeekaGuard@lemmy.dbzer0.com 2 points 2 weeks ago

As a Pakistani we eat our food with either a bread (naan etc) or rice, never both. You enjoy your food the way you want to ofc this is more just general info.

[-] primrosepathspeedrun@anarchist.nexus 1 points 2 weeks ago

They have a lot of overlap but are better for different things. Bread is better for mopping up the last of a sauce, especially quietly. Rice is really good for varying ratios in your bites.

[-] MelonYellow@piefed.ca 1 points 2 weeks ago* (last edited 2 weeks ago)

I always get curries with rice, but I’m a fatty and can’t help but want a little bread on the side too😁 My favorite is paratha (parotta?). The ones with the buttery layers and swirl

this post was submitted on 27 Sep 2025
12 points (100.0% liked)

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