Description
Indian Butter Chickpeas is a rich, creamy, and flavorful vegetarian dish featuring tender chickpeas simmered in a spiced tomato and butter sauce. Perfect for a comforting meal, this recipe combines aromatic spices, garlic, ginger, and a luscious cream finish, making it an easy and satisfying option for dinner served alongside rice or Indian breads like naan or roti. A vegan adaptation is also included by using coconut milk and vegan butter.
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
- 1 tsp tomato paste
Spices
- 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
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 minute until fragrant.
- Build flavor: Add the tomato paste and all the spices—turmeric, ground cumin, ground coriander, chili powder, garam masala, and salt. Cook the mixture for 1–2 minutes, stirring frequently to toast the spices and deepen their flavor.
- Simmer the sauce: Pour in the crushed tomatoes and stir well to combine. Bring the sauce to a gentle simmer. For a smoother texture, use an immersion blender to blend the sauce at this point before adding the chickpeas.
- Add chickpeas: Add the drained chickpeas to the sauce. Simmer uncovered for about 10 minutes, allowing the flavors to meld and the sauce to thicken to a desirable consistency.
- Finish the dish: Lower the heat and stir in the heavy cream or coconut milk and freshly squeezed lemon juice. Simmer gently for a few more minutes until the dish is heated through and creamy.
- Serve: Garnish with chopped cilantro and serve hot. This dish pairs beautifully with steamed rice, naan, or roti for a complete meal.
Notes
- To make this recipe vegan, substitute butter with vegan butter and heavy cream with coconut milk.
- Adjust chili powder or fresh chili quantity to suit your preferred spice level.
- Use an immersion blender for a smooth sauce or skip blending for a chunkier texture.
- This dish can be prepared up to two days in advance and reheated gently on the stovetop.
- Garnish with fresh cilantro just before serving to preserve its bright flavor.
