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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Indian Butter Chickpeas   
    Categories: Vegetables, Herbs, Chilies, Rice   
         Yield: 5 servings   
       
         4 tb Unsalted butter   
         1 lg Onion; minced   
     1 1/2 ts Kosher salt; more to taste   
         4 cl Garlic; minced   
         1 tb Grated fresh ginger   
         2 ts Ground cumin   
         2 ts Sweet paprika   
         2 ts Garam masala   
         1 sm Cinnamon stick   
        28 oz Can whole peeled plum   
              - tomatoes   
        15 oz Can coconut milk   
        30 oz (2 cans) chickpeas; drained   
              Ground cayenne   
              Cooked white rice; to serve   
       1/2 c  Cilantro leaves & tender   
              - stems; to serve   
       
     Melt butter 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.)   
        
     Stir in garlic and ginger, and cook another 1 minute.   
     Stir in cumin, paprika, garam masala and cinnamon stick,   
     and cook another 30 seconds.   
        
     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.   
        
     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.   
        
     Serve spooned over white rice, and topped with cilantro.   
        
     By: Melissa Clark   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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