Buttery Chickpea Makhani
with Lime-Dressed Salad & Garlic Naan
Cooking time
20 minutes
Servings
2/4
Calories
1210 /serving
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:
- 1 Lime
- 15ml Minced garlic
- 1 Cucumber
- 2 Tomatoes
- 398ml 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:
Basting brush
Large high-sided pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
3 or 6 tbsp Butter
Total Fat
65 g
Saturated Fat
24 g
Sodium
2240 mg
Total Carb
132 g
Sugars
14 g
Protein
32 g
Fibre
27 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 cucumber 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 the lime juice, 2 tbsp oil (double for 4 portions) and S&P.
- Add the tomatoes and cucumber; toss well.
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.
Plate your dish
- Divide the makhani between your bowls.
- Serve the naan (cut into wedges) and salad on the side. Bon appétit!
