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Buttery Chickpea Makhani

Lime-Dressed Salad & Garlic Naan

Cooking time

20 minutes

Servings

2/4

Calories

1120 /serving

Buttery Chickpea Makhani

Lime-Dressed Salad & Garlic Naan

The crème de la crème of chickpea dishes, makhani is delectably rich and smooth. As for the bottomless flavour, it comes from a dousing of full-bodied Mellow Mumbai spices. Alternate between bites of soothing garlic butter naan and lime-laced tomato and cucumber salad.

We will send you:

15ml Minced garlic
2 Cucumbers
1 Lime
2 Tomatoes
540ml Chickpeas (canned)
200ml Tomato sauce
90ml Heavy cream
2 Naan
8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)

Contains: Milk, Wheat

You will need:

Large high-sided pan
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Microwave
Basting brush
Sheet pan
Parchment paper

Total Fat
64 g

Saturated Fat
25 g

Sodium
2140 mg

Total Carb
119 g

Sugars
22 g

Protein
27 g

Fibre
20 g

Preparation

Start the makhani

Preheat the oven to 450°F. Drain and rinse the chickpeas. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the chickpeas, tomato sauce, ½ cup water (double for 4 portions), the spices and S&P; bring to a boil. Reduce the heat to medium and cook, stirring often, 10 to 12 min., until the flavours have combined.

Mise en place

Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle. Medium-dice the tomatoes. Juice the lime. In a small bowl, microwave 1 tbsp butter (double for 4 portions) and the remaining garlic, in 15 sec. increments, until melted.

Make the salad

In a large bowl, combine 1 tbsp lime juice, 2 tbsp oil (double both for 4 portions) and S&P. Add the tomatoes and cucumbers.

Toast the naan

Arrange the naan on a lined sheet pan. Brush with the garlic butter. Toast in the oven, 2 to 4 min., until warmed through.

Finish the makhani

To the pan of makhani, add the cream and 2 tbsp butter (double for 4 portions). Roughly mash ½ the chickpeas. Cook, stirring often, gradually adding more water if needed, 1 to 2 min., until you achieve your desired consistency; season with S&P.