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Indian Butter Chickpeas Recipe

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4.3 from 1 review

A rich and flavorful Indian Butter Chickpeas recipe that combines tender chickpeas simmered in a creamy, spiced tomato sauce. This vegetarian dish features aromatic spices, butter, and a touch of cream or coconut milk, garnished with fresh cilantro and perfect for a comforting meal in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 2 tablespoons butter
  • 540g chickpeas, drained and rinsed
  • 1 red onion, diced

Spices and Seasonings

  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon tomato paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon chili powder or 1 red chili, diced
  • 2 teaspoons garam masala
  • 0.5 teaspoon salt

Sauce Ingredients

  • 1 x 400g tin crushed tomatoes
  • 125ml heavy cream or coconut milk
  • ¼ – ½ lemon juice
  • Chopped cilantro to garnish

Instructions

  1. Sauté Onions: Heat the butter in a pan over medium heat until melted. Add the diced red onion and sauté for 5-6 minutes until it softens and turns translucent.
  2. Add Aromatics and Spices: Stir in minced garlic and grated ginger, cooking for another minute until fragrant. Then add tomato paste and all the spices — turmeric, ground cumin, coriander, chili powder (or fresh chili), garam masala, and salt. Cook for 1-2 minutes, stirring constantly to combine the flavors.
  3. Add Tomatoes: Pour in the crushed tomatoes. At this stage, you may choose to blend the sauce for a smooth texture or leave it chunky based on preference. Stir to mix thoroughly.
  4. Simmer Chickpeas: Add the drained chickpeas to the sauce and let everything simmer gently for 10 minutes, allowing the chickpeas to absorb the flavors and the sauce to thicken slightly.
  5. Finish with Cream and Lemon: Reduce the heat to low and stir in the heavy cream or coconut milk along with the lemon juice. Warm through gently without boiling, then remove from heat. Garnish with chopped fresh cilantro before serving.

Notes

  • You can substitute heavy cream with coconut milk for a dairy-free or vegan version.
  • Adjust the chili to your preferred heat level by reducing or increasing the chili powder or fresh chili.
  • Blending the tomato sauce before adding chickpeas will give a smoother, richer texture.
  • This dish pairs well with basmati rice or warm naan bread.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://recipeteach.com/indian-butter-chickpeas-recipe/