When dinner needs to get on the table fast, Jenn Louis isn’t afraid to make a mess. The Portland, Oregon, chef and author of “The Book of Greens” has a go-to throw-together meal inspired by Indian butter chicken—except she uses chickpeas. “It will come together in a mess of wonderfulness,” she says of the classically creamy-rich and warmly spiced dish. To make, in a large saucepan over medium-high, melt 4 tablespoons salted butter. Add 1 medium red onion (chopped) and cook, stirring occasionally, until softened, 3 to 4 minutes. Add 2 tablespoons tomato paste and 3 tablespoons minced fresh ginger, then cook, stirring, until fragrant, about 1 minute. Add 4 medium plum tomatoes (cored and chopped), 1 table­­spoon garam masala, 1 teaspoon each ground coriander, ground turmeric and ground cumin, ¼ teaspoon red pepper flakes, 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook, stirring, until the tomatoes have fully broken down, 6 to 8 minutes. Add 2½ cups water and bring to a simmer. Add three 15½-ounce cans chickpeas (rinsed and drained), then cook, uncovered and stirring occasionally, until the liquid reduces and has thickened enough to cling to the chickpeas, 7 to 9 minutes. Off heat, stir in 2 teaspoons honey, then taste and season with salt and pepper. Serve sprinkled with chopped fresh cilantro and warmed naan or steamed basmati rice.