Chicken Makhani, sans Chicken

Confession: I don't like to fail.

When I decided this was the week to begin my vegetarian adventure, I thought it best to ease into the new routine with something I knew I liked already. I figure this summer will be full of culinary missteps and surprises, and I didn't want to start things off on the wrong foot.

I modified an Indian recipe called Chicken Makhani, or Butter Chicken, that I stole from this site not too long ago. The chicken version has quickly become a favorite of mine for its complex, exotic flavor. I thought if I replaced the chicken with chick peas, I might be able to turn the whole thing into a vegetarian curry.

The result? Success! A delicious and hearty dish that tastes great served over white or brown basmati rice. And as an added bonus, it's budget-friendly!

Here's my modified recipe along with some pictures.

Chickpea Makhani

1.5 lbs dried chickpeas, soaked overnight*

10 cloves Garlic, Minced or pressed - oh yes, 10 cloves!**
1 teaspoon Salt
½ teaspoons Black Pepper
½ teaspoons Cayenne Pepper, or less if you don't like it spicy
½ teaspoons Ground Coriander
½ teaspoons Cumin
½ teaspoons Cardamom
1 whole Lime, Juiced
1.5 whole Onion, Diced
¼ cups Butter
16 oz. Tomato Sauce (2 small cans)
3 or 4 large tomatoes, diced

1 to 2 c. water
1 c. Half and Half
1 bunch Chopped Cilantro, to taste
2 cups Basmati Rice (or However Much You Want)

Saute the onion and garlic in the butter until soft.

Add the spices and lime juice and cook about 5 minutes until spices are toasted and fragrant.

Add the tomato sauce, diced tomatoes, chickpeas and water. Eyeball the water - you want enough to cover most of the chickpeas while cooking.

Cook for 45 minutes over medium-low heat with the lid on. If at this point you feel like there is too much liquid, remove the lid and let the dish simmer a few more minutes to reduce it a bit. Add the half-and-half also and cilantro just before serving over Basmati rice.

* you can substitute canned chickpeas if you like. I prefer soaking my own because I can cook them until they are still firm, not mushy, and I can control the amount of salt I add. If you use canned chickpeas, you only need to simmer the dish about 15 minutes.

**The garlic mellows considerably when cooked, so don't be afraid of it!