Chickpea Curry



2 onions, coarsely chopped

1 can chickpeas

1 can diced tomatoes

cup milk

cup water

4 tbs butter



1 tbs paprika

1 tsp cumin

1 tsp cardamom

1 tsp coriander

1 tsp salt (kosher salt is best)

tsp cloves

tsp cinnamon

tsp black pepper, freshly ground

tsp tumeric



Melt 1 tbs butter in a large skillet over medium low heat. Add onions and sweat them until they are soft and shinny. Move onions to a bowl and set aside. Toast the spices in the pan for 30 seconds. Add diced tomatoes and bring to a boil to infuse tomatoes with spices. Return onions to the pan and add chickpeas as well. Mix well. Add milk and water. Bring to a boil, reduce heat and simmer uncovered for an hour, adding water as necessary to maintain a thick sauce and preventing it from drying. Add remaining butter. Serve over rice.



Prepare meal a day in advance. Instead of adding water with milk and simmering for an hour, only add milk. Mix to combine and remove from heat. Add remaining butter. Refrigerate over night. Serve warm the next day over rice.