Description
Indian Butter Chickpeas is a creamy, flavorful vegetarian dish featuring tender chickpeas simmered in a spiced tomato and butter sauce, enriched with garlic, ginger, and aromatic spices. This comforting recipe offers a rich, velvety texture and can easily be adapted for vegan diets by using plant-based butter and coconut milk. Perfect served alongside rice, naan, or roti for a satisfying meal.
Ingredients
Scale
Butter Sauce and Aromatics
- 2 tbsp butter (or vegan butter)
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
Spices and Flavorings
- 1 tsp tomato paste
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp chili powder (or 1 diced red chili)
- 2 tsp garam masala
- 0.5 tsp salt
Main Ingredients
- 540g canned chickpeas, drained and rinsed
- 1 x 400g can crushed tomatoes
- 125ml heavy cream (or coconut milk for a vegan version)
- Juice of ¼ – ½ lemon
Garnish
- Chopped cilantro, for garnish
Instructions
- Sauté aromatics: In a large pan, melt the butter over medium heat. Add the diced onion and cook for 5–6 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute to release their flavors.
- Build flavor: Add the tomato paste, turmeric powder, ground cumin, ground coriander, chili powder, garam masala, and salt to the pan. Cook the spices for 1–2 minutes while stirring continuously to deepen their flavor and develop a fragrant spice base.
- Simmer the sauce: Pour in the crushed tomatoes and stir well to combine. Allow the sauce to simmer gently. For a smoother texture, use an immersion blender at this stage to blend the sauce before adding the chickpeas.
- Add chickpeas: Add the drained and rinsed chickpeas to the pan. Simmer the mixture for 10 minutes, stirring occasionally to meld the flavors and thicken the sauce slightly.
- Finish the dish: Lower the heat and stir in the heavy cream or coconut milk along with the juice of ¼ to ½ a lemon. Continue to simmer gently for a few more minutes until heated through and well combined.
- Serve: Garnish with chopped cilantro and serve the Indian Butter Chickpeas hot, paired with rice, naan, or roti to complete the meal.
Notes
- For a vegan version, substitute butter with vegan butter and heavy cream with coconut milk.
- If you prefer a milder dish, reduce or omit the chili powder or diced chili.
- Using an immersion blender at the sauce stage creates a creamier texture, but it is optional.
- Adjust the salt to taste depending on your canned chickpeas and personal preference.
- Can be stored in the refrigerator for up to 3 days and reheated gently before serving.
