Drag a piece of hot naan through it.
2 tablespoons butter or coconut oil, divided
1 tablespoon grated ginger
2 teaspoons garam masala, or curry powder blend.
2 12 oz. cans chickpeas, drained
1 jar not just pasta sauce
1/2 cup chopped fresh cilantro or mint
cooked rice or naan to serve.
1. In a large non-stick skillet over medium-high heat, heat 1 tablespoon of the butter or ghee, and saute ginger and garam masala or curry powder for about 30 seconds, until fragrant.
2. Stir in chickpeas and not just pasta sauce. reduce to medium-low and simmer for 10 minutes for flavors to meld. pull off heat and stir in cilantro or mint.
3. Stir in last tablespoon of butter, season to taste with salt and pepper, and serve over rice or with naan.