Really loved this recipe. And it makes a double batch of sauce, so you can remake it with very little work next time, or try a chicken masala instead.
3 cups canned chickpeas (Joy’s recipe tells you how to make this with dried, but I’m pretty lazy about beans)
2 tbsp butter
1 large onion, minced
1 pinch baking soda
2 teaspoons sugar
1 teaspoon salt
3 garlic cloves , minced
2 teaspoons grated fresh ginger (about 1 1/2 inches) (I used ginger paste)
1 jalapeno, minced, divided in half
1 tablespoon tomato paste
1 tablespoon garam masala
1 28-ounce can crushed tomatoes
1/4 cup heavy cream
1/2 cup chopped cilantro
In a dutch oven, melt butter. Over medium high heat, combine butter, onion, baking soda, sugar, and salt and cook until you get a golden paste (note: watch this, as I walked away a little too long and it burned a bit, though I didn’t really notice the taste in the sauce, ultimately).
Add the garlic, ginger and half the jalapenos and cook, stirring constantly, until fragrant, about 2 minutes. Add the tomato paste and garam masala and fry the mixture for another minute or two. Add the crushed to tomatoes and bring to a boil. Simmer, partially covered, for 25 minutes, until slightly thickened.
Stir in the heavy cream, cilantro and remaining minced jalapeno. At this point, remove half of your sauce from pot, and freeze (or refrigerate) for another time. Stir in chickpeas, heat through and serve with rice and/or naan.
WW Points: I calculated about 7 without rice (it’s a little tricky because of the sauce sitch). Serves 4.