Balti Butter Chickpeas

Inspired by butter chicken, this recipe subs in chickpeas for a vegetarian twist on a classic. The Enameled Cast Iron Balti Dish is ideal for this one-pot recipe—its curved sides and wide surface area allow spices to bloom and the sauce to reduce beautifully. Serve straight from the pan with steamed basmati rice for a comforting, shareable meal that’s perfect for weeknights or casual gatherings.

2 tablespoons avocado oil (or other neutral oil)

4 tablespoons unsalted butter

1 medium yellow onion, chopped

4 cloves garlic, grated

2 teaspoons garam masala

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

¼ teaspoon cayenne

1 tablespoon tomato paste

1 14-oz can crushed tomatoes

2 15-oz cans chickpeas, drained and rinsed

1 can full-fat coconut milk

½ cup chopped cilantro

Steamed basmati rice, optional for serving

Greek yogurt, optional for serving

Fresh lime wedges, optional for serving

Heat avocado oil and 2 tablespoons butter over medium heat in your Balti Dish, then add chopped onion. Season with Kosher salt and cook for 8 minutes, until softened and starting to brown. Add garlic and cook for 1 minute. Add garam masala, ground ginger, ground cumin, ground coriander, turmeric, and cayenne and toast for 30 seconds. Stir in tomato paste and cook for an additional minute.

Pour in crushed tomatoes, chickpeas and coconut milk, and season with more Kosher salt. Bring to a simmer over medium low heat, then cook for 15 minutes, stirring occasionally, until reduced and thickened. Remove from heat and stir in remaining 2 tablespoons of butter. Taste and adjust seasoning with more Kosher salt, as needed. Top with chopped cilantro.

To serve, spoon butter chickpeas over basmati rice, then top with Greek yogurt and fresh lime.