**Servings:** 2
**Total Time:** 40 minutes
**Preparation Time:** 10 minutes
**Overnight Preparation Required:** Not Applicable
**Cooking Time:** 30 minutes
### Tools
- Induction stovetop
- Air fryer
- Medium saucepan
- Blender
- Spatula
- Mixing bowls
### Ingredients
- 1 cup chickpeas (canned, drained, and rinsed)
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 cup tomato sauce
- 1/4 cup heavy cream
- Salt to taste
- Fresh cilantro, chopped (for garnish)
### Instructions
1. **Prepare Chickpeas:**
- Preheat air fryer to 375°F. Pat chickpeas dry with a paper towel. Air fry chickpeas for 10 minutes or until crispy.
2. **Make the Sauce:**
- Heat butter in a medium saucepan on the induction stovetop at medium heat. Add onion, garlic, and ginger. Cook until onions are soft and translucent.
3. **Spice It Up:**
- Add garam masala, cumin, coriander, turmeric, and chili powder to the saucepan. Stir and cook for another minute until fragrant.
4. **Blend and Simmer:**
- Add tomato sauce and heavy cream to the saucepan. Mix well and simmer for 10 minutes, stirring occasionally. Use a blender to puree the sauce until smooth.
5. **Combine and Serve:**
- Add air-fried chickpeas to the sauce, simmer for another 5 minutes. Season with salt to taste. Garnish with fresh cilantro before serving.
### Health Benefits
- Rich in plant-based protein
- High in fiber
- Contains anti-inflammatory spices
### Keywords
L/D, Chickpeas, Indian, Butter, Induction, Air Fryer
This photorealistic illustration was created using advanced AI technology by DALL-E.
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