Indian Butter Chickpeas Recipe

Heat the butter in your pan until melted, and then add the onion and saute for 5-6 minutes.
2 tablespoon butter, 1 red onion
Add the garlic and grated ginger, cooked for another minute, before adding in the tomato paste and all of your spices/seasonings. Cook for a minute or two, stirring the mixture together.
2 garlic cloves, 1 tablespoon fresh ginger, 1 teaspoon tomato paste, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.5 teaspoon chili powder or 1 red chili, 2 teaspoon garam masala, 0.5 teaspoon salt
Add the crushed tomatoes. At this point, you could blend the sauce until smooth but you could also leave it as is if you prefer.
400 g tinned crushed tomatoes
Stir in the chickpeas and simmer them in the sauce for 10 minutes.
540 g chickpeas
Finally, stir in the cream and lemon juice on low heat until warmed through, and then top the curry with the fresh cilantro.
125 ml heavy cream or coconut milk, ¼ - ½ lemon juice, Chopped cilantro to garnish