| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
4 servings
|
Ingredients
Butter Chickpeas
- 4 tablespoons butter
- 1 yellow onion finely chopped
- 1 teaspoon Salt divided
- 1/2 cup canned tomato paste
- 1 tablespoon fresh ginger peeled and finely chopped
- 28 ounces canned chickpeas drained, rinsed
- Dash baking soda
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 cup heavy cream
- 1/4 bunch Fresh cilantro chopped
Homemade Garlic Naan
- 1/4 cup warm water
- 2 teaspoons white sugar
- 1 1/2 teaspoons active dry yeast
- 3/4 cup milk warm
- 3/4 cup plain greek yogurt
- 1/4 cup vegetable oil for cooking
- 2 garlic cloves minced
- 4 cups all purpose flour plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon Salt
Garlic Butter Topping
- 3 tablespoons butter melted
- 2 garlic cloves minced
- 1/6 bunch Fresh cilantro chopped
Ingredients
Butter Chickpeas
Homemade Garlic Naan
Garlic Butter Topping
|
|
Instructions
For the Naan
- Combine the water, sugar, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
- Add milk, yogurt, oil, minced garlic, flour, baking powder, and salt. Mix until the dough comes together with your hands.
- Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
- Lightly grease the same mixing bowl with olive oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for until doubled in size.
For the Chickpeas
- In a large skillet over medium heat, melt butter. Add onion and dash salt and cook, stirring occasionally, until softened, about 7 minutes. Add tomato paste and cook, stirring constantly, until darkened, 4 to 5 minutes. Add ginger and cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.
- Add chickpeas and baking soda and stir to combine, then add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds.
- Stir in cream, remaining salt, and water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce is reduced, 10 to 15 minutes.
Finishing the Naan
- When ready to cook, divide the dough into equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and ⅛-inch thick. Repeat with remaining dough.
- Heat a large skillet over medium-high heat. Grease skillet all over with extra olive oil.
- Place one piece of the naan on the oiled hot pan and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
- Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
- Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan.
For Garlic Butter Topping
- Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh cilantro.
To Serve
- Top chickpeas with cilantro. Serve with garlic naan.
1027 Terra Nova Boulevard