Description
Indian Butter Chickpeas is a creamy, flavorful vegetarian dish where chickpeas are simmered in a rich tomato and spice-infused butter sauce, finished with cream and a splash of lemon juice. This dish combines aromatic spices with a velvety texture, making it perfect to serve alongside rice, naan, or roti for a comforting and satisfying meal.
Ingredients
Scale
Base Ingredients
- 2 tbsp butter (or vegan butter)
- 540g canned chickpeas, drained and rinsed
- 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
For the Sauce
- 1 x 400g can crushed tomatoes
- 125ml heavy cream (or coconut milk for a vegan version)
- Juice of ¼ – ½ lemon
- 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 until fragrant.
- Build flavor: Add the tomato paste, turmeric, ground cumin, ground coriander, chili powder (or diced chili), garam masala, and salt to the pan. Cook the spices for 1–2 minutes to deepen and bloom their flavors, stirring continuously to avoid burning.
- Simmer the sauce: Pour in the crushed tomatoes and stir well to combine all ingredients. Let the sauce simmer gently. For a smoother consistency, use an immersion blender to blend the sauce at this point before adding the chickpeas.
- Add chickpeas: Add the drained and rinsed chickpeas to the pan. Simmer the mixture for 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Finish the dish: Lower the heat and stir in the heavy cream or coconut milk along with the lemon juice. Continue to simmer gently for a few minutes until the dish is heated through and all ingredients are well combined.
- Serve: Garnish with freshly chopped cilantro. Serve the Indian Butter Chickpeas hot alongside rice, naan, or roti for a fulfilling meal.
Notes
- For a vegan version, substitute butter with vegan butter and heavy cream with coconut milk.
- Adjust chili powder or fresh chili quantity to suit your spice preference.
- If you prefer a smoother sauce, blending before adding chickpeas enhances creaminess.
- This dish pairs well with basmati rice, naan bread, or roti for a traditional Indian meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
