Description
Indian Butter Chickpeas is a flavorful and creamy vegetarian dish featuring tender chickpeas simmered in a rich tomato-based sauce infused with aromatic spices, finished with butter and cream for a luxurious texture. Perfect served with steamed rice, naan, or roti for a satisfying and wholesome meal.
Ingredients
Scale
For the Chickpeas:
- 2 cans (15 oz each) chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated or minced
- 1 can (15 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt, to taste
For the Creamy Sauce:
- 1/2 cup heavy cream (or coconut cream for vegan option)
- 2 tablespoons unsalted butter
- Fresh cilantro, chopped, for garnish
Instructions
- Heat Oil: In a large skillet or saucepan, heat 2 tablespoons of vegetable oil over medium heat until shimmering.
- Add Cumin Seeds: Add 1 teaspoon cumin seeds and let them sizzle for a few seconds until fragrant to release their aroma.
- Sauté Onions: Add the finely chopped onion and cook until golden brown, about 5 to 7 minutes, stirring frequently to prevent burning.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for 1 to 2 minutes until fragrant and well combined.
- Add Tomatoes: Pour in the crushed tomatoes and tomato paste, cooking about 5 minutes to let the sauce thicken and deepen in flavor.
- Add Spices: Mix in garam masala, ground coriander, ground cumin, turmeric powder, red chili powder, and salt. Cook for another 2 to 3 minutes to allow spices to bloom.
- Add Chickpeas: Add the rinsed and drained chickpeas, stirring them into the spiced tomato sauce to coat evenly.
- Simmer: Pour in 1/2 cup water (or more to your preferred sauce consistency). Bring to a gentle simmer and cook for 10 minutes so the flavors meld beautifully.
- Add Cream and Butter: Lower the heat and stir in the heavy cream and unsalted butter. Mix well until the butter melts and the sauce is creamy and smooth. Taste and adjust seasoning if needed.
- Garnish: Remove from heat and sprinkle with freshly chopped cilantro for a fresh, herbal finish.
- Enjoy: Serve the Indian Butter Chickpeas hot alongside steamed rice, naan, or roti for a hearty and flavorful vegetarian meal.
Notes
- For a vegan version, substitute heavy cream with coconut cream and use vegan butter or omit it entirely.
- Adjust the red chili powder according to your preferred heat level.
- You can also use dried chickpeas soaked and cooked instead of canned for a fresher taste.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Add a squeeze of lemon juice before serving if you prefer a tangier flavor.
