Monday Butter Chickpeas by @5oclockapron

1h7

4 servings

🫘

800 g

Cooked chickpeas

🥣

100 g

Full fat yogurt

🍋

0.5

Lemon

2 tbsp

Tandoori spice blend

🧈

Butter

🧄

4 cloves

Garlic

🫚

Ginger

🍛

1 tsp

Garam masala

🌿

1 tsp

Dried fenugreek leaves

🌶️

0.63 tsp

Hot chilli powder

🍅

1 can

Tinned tomatoes

💧

Water

🍅

2 tbsp

Tomato puree

🍬

1 tsp

Sugar

🧂

Salt

⚫

Black pepper

🥛

60 ml

Double cream

🌿

Coriander

  1. Mix
    • Full fat yogurt
    • Tandoori spice blend
    • Lemon

    Mix the yogurt, tandoori spice, lemon, chickpeas and a big pinch of salt, then set aside, ideally for at least 30 minutes.

  2. Fry
    • Ginger
    • Garlic
    • Butter

    Fry off the ginger and garlic in the butter or ghee for 2 minutes.

  3. Add
    • Dried fenugreek leaves
    • Hot chilli powder

    Add the fenugreek, chilli powder and garam masala.

  4. Add
    • Tomato puree
    • Tinned tomatoes
    • Water

    Add the tomato puree, tinned tomatoes and water, and simmer for 5 minutes, until rich and thickened.

  5. Add
    • Cooked chickpeas

    Add the chickpeas including all of the marinade.

  6. Simmer

    Bring to a simmer with the lid on, reduce the heat to medium-low and cook for 20 minutes.

  7. Add
    • Black pepper
    • Double cream
    • Coriander

    Remove from the heat, check the seasoning with lots of black pepper, then add the cream, coriander and a sprinkle of extra garam masala to serve.

Monday Butter Chickpeas by @5oclockapron

1h7

4 servings

🫘

800 g

Cooked chickpeas

🥣

100 g

Full fat yogurt

🍋

0.5

Lemon

2 tbsp

Tandoori spice blend

🧈

Butter

🧄

4 cloves

Garlic

🫚

Ginger

🍛

1 tsp

Garam masala

🌿

1 tsp

Dried fenugreek leaves

🌶️

0.63 tsp

Hot chilli powder

🍅

1 can

Tinned tomatoes

💧

Water

🍅

2 tbsp

Tomato puree

🍬

1 tsp

Sugar

🧂

Salt

⚫

Black pepper

🥛

60 ml

Double cream

🌿

Coriander

Preparation Steps

  1. Step 1/7

    Mix the yogurt, tandoori spice, lemon, chickpeas and a big pinch of salt, then set aside, ideally for at least 30 minutes.

    🥣Full fat yogurt
    🫙Tandoori spice blend
    🍋Lemon
    🫘Cooked chickpeas
    🧂Salt
    🥣Mixing bowl
    🥄Spoon

  2. Step 2/7

    Fry off the ginger and garlic in the butter or ghee for 2 minutes.

    🫚Ginger
    🧄Garlic
    🧈Butter
    🍲Pot
    🥄Spoon

  3. Step 3/7

    Add the fenugreek, chilli powder and garam masala.

    🌿Dried fenugreek leaves
    🌶️Hot chilli powder
    🍛Garam masala
    🍲Pot
    🥄Spoon

  4. Step 4/7

    Add the tomato puree, tinned tomatoes and water, and simmer for 5 minutes, until rich and thickened.

    🍅Tomato puree
    🍅Tinned tomatoes
    💧Water
    🍲Pot
    🥄Spoon

  5. Step 5/7

    Add the chickpeas including all of the marinade.

    🫘Cooked chickpeas
    🍲Pot
    🥄Spoon

  6. Step 6/7

    Bring to a simmer with the lid on, reduce the heat to medium-low and cook for 20 minutes.

    🍲Pot
    ✨Lid

  7. Step 7/7

    Remove from the heat, check the seasoning with lots of black pepper, then add the cream, coriander and a sprinkle of extra garam masala to serve.

    ⚫Black pepper
    🥛Double cream
    🌿Coriander
    🍛Garam masala
    🍲Pot
    🥄Spoon

Composition

Ingredients

Types

Legumes, Dairy, Fruit, Spices, Vegetables, Herbs, Liquid, Sweeteners

Ingredients

Cooked chickpeas, Full fat yogurt, Lemon, Tandoori spice blend, Butter, Garlic, Ginger, Garam masala, Dried fenugreek leaves, Hot chilli powder, Tinned tomatoes, Water, Tomato puree, Sugar, Salt, Black pepper, Double cream, Coriander

Notes

Cooked chickpeas (drained if very liquid-y, but don't bother if not), Tandoori spice blend (1-3 tbsp), Butter (big knob of butter, or use 2 tbsp ghee), Garlic (fat cloves, finely chopped), Ginger (huge lump, finely chopped), Garam masala (heaped, plus extra to serve), Dried fenugreek leaves (heaped), Hot chilli powder (1/4 - 1 tsp), Water (1/3 tin of the tomato tin), Black pepper (lots of it), Coriander (small bunch)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, soy-free

Calories

390 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 38g, Fat: 21g, Fiber: 9g, Sugars: 9g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 650mg, Calcium: 120mg, Sodium: 620mg, Magnesium: 60mg

Vitamins

Vitamin C: 15mg, Vitamin A: 300mcg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

40 minutes

Cooking

27 minutes

Overall

1 hour 7 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Mixing bowl, Knife, Cutting board, Pot, Lid, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Weeknight Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@5oclockapron

Origin

Cuisine

Indian, Punjabi

Geographic

India, Punjab

Various

Aspect

Texture

Saucy, Creamy, Hearty

Flavors

Spiced, Creamy, Tangy, Savory, Buttery

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

fridge : 3-4 days (Store in an airtight container once cooled), freezer : up to 3 months (Freeze in an airtight container or freezer bag once fully cooled,Thaw overnight in the fridge before reheating), room temperature : up to 2 hours (Do not leave out longer than 2 hours after cooking)