Ingredients:

  • 2 x 15-ounce cans (425g each) Chickpeas (Garbanzo Beans), drained, rinsed, and patted dry
  • 3 tablespoons Neutral Cooking Oil (e.g., Rapeseed or Sunflower)
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Salt
  • Pinch of Black Pepper
  • 2 tablespoons Unsalted Butter OR Coconut Oil (for vegan)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, crushed or minced
  • 1 tablespoon Fresh Ginger, finely grated
  • 1 (14.5 oz / 400g) can Crushed Tomatoes
  • ½ cup Water or Vegetable Stock
  • 1 teaspoon Granulated Sugar
  • 1 ½ teaspoons Ground Cumin
  • 1 ½ teaspoons Ground Coriander
  • 1 teaspoon Garam Masala (plus extra for finishing)
  • 1 teaspoon Turmeric Powder
  • ½ teaspoon Kashmiri Chilli Powder OR Mild Paprika
  • ¼ teaspoon Cayenne Pepper (adjust to heat preference)
  • ½ cup Heavy Cream (Double Cream) OR full-fat Coconut Milk (for vegan)
  • 1 teaspoon Kasoori Methi (Dried Fenugreek Leaves), crushed between palms
  • Salt and Black Pepper to taste
  • Small handful Fresh Coriander (Cilantro), roughly chopped, for garnish

Instructions:

  1. Season & Sear: Toss the dried chickpeas with 2 tablespoons of oil, smoked paprika, salt, and pepper. Sauté the chickpeas in a large pan over medium-high heat for 6–8 minutes, stirring occasionally, until they develop a slightly crispy exterior and some brown spots. Remove chickpeas and set aside.
  2. Caramelise Onions: Add butter/coconut oil to the pan over medium heat. Add the diced onion and a pinch of salt. Cook gently for 8–10 minutes, stirring frequently, until deeply golden brown and soft.
  3. Add Aromatics: Add the crushed garlic and grated ginger. Cook for 1 minute until fragrant. Do not burn the garlic.
  4. Bloom Spices (The Flavour Burst): Push the onion/ginger mixture to one side of the pan. Add the extra tablespoon of neutral oil to the hot spot. Immediately add all the dry spices (cumin, coriander, garam masala, turmeric, chilli/cayenne) to the hot oil. Cook for 30–60 seconds, stirring constantly, until the spices are intensely aromatic.
  5. Combine & Integrate: Stir the spiced oil mixture thoroughly into the onion mixture. Cook together for 1 minute.
  6. Add Tomatoes & Simmer: Pour in the crushed tomatoes, water/stock, and sugar. Stir well to combine. Bring the sauce to a gentle simmer, cover partially, and cook for 15 minutes, allowing the sauce to reduce slightly and the flavours to meld.
  7. Smooth the Sauce (Optional): For a restaurant-quality smooth texture, use an immersion blender to briefly purée the sauce, or transfer carefully to a regular blender. Blend until smooth, then return to the pan.
  8. Fold in Finishers: Reduce the heat to low. Stir in the heavy cream (or coconut milk). Add the seared chickpeas back into the sauce.
  9. Final Seasoning: Stir in the crushed Kasoori Methi and another generous pinch of garam masala. Simmer gently for 2–3 minutes (do not boil after adding the cream). Taste and adjust salt, sugar, or cayenne as needed.
  10. Garnish and Serve: Serve immediately, garnished with fresh coriander.