If you are looking for a comfort dish that bursts with rich flavors and creamy textures, this Indian Butter Chickpeas Recipe is an absolute must-try. Imagine tender chickpeas soaked in a velvety tomato and butter sauce, infused with a fragrant medley of spices that dance on your palate with every bite. This dish brings together the hearty goodness of chickpeas with the lusciousness of Indian spices and cream, making it a wholesome, satisfying meal perfect for any day of the week. Once you try this Indian Butter Chickpeas Recipe, it might just become your new favorite go-to for cozy dinners!
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a vital role in creating the perfect blend of flavors, textures, and colors that make this dish so unforgettable. From aromatic spices to creamy butter and rich tomatoes, every component contributes to your culinary success.
- 2 tbsp butter (or vegan butter): Provides a rich, creamy base and helps meld the spices beautifully.
- 540g canned chickpeas, drained and rinsed: The hearty star ingredient, offering texture and plant-based protein.
- 1 red onion, diced: Adds sweetness and depth when sautéed.
- 2 garlic cloves, minced: Brings a fragrant bite that complements the spices.
- 1 tbsp fresh ginger, grated: Gives a fresh, zesty kick to brighten the sauce.
- 1 tsp tomato paste: Boosts the tomato flavor and adds a concentrated earthiness.
- 1 tsp turmeric powder: Infuses a warm color and subtle bitterness that balances the dish.
- 1 tsp ground cumin: Lends a savory, slightly nutty aroma that ties flavors together.
- 0.5 tsp ground coriander: Offers floral undertones and a citrusy fragrance.
- 0.5 tsp chili powder (or 1 diced red chili): Adds a gentle heat to enliven the palette.
- 2 tsp garam masala: The soul of Indian spices, providing warmth and complexity.
- 0.5 tsp salt: Enhances all the dish’s natural flavors.
- 1 x 400g can crushed tomatoes: Forms the luscious base of the sauce with natural sweetness and acidity.
- 125ml heavy cream (or coconut milk for a vegan version): Brings the luxurious creaminess that makes this recipe truly indulgent.
- Juice of ¼ – ½ lemon: Adds a fresh, tangy lift to balance richness.
- Chopped cilantro, for garnish: A bright finishing touch that adds freshness and color.
How to Make Indian Butter Chickpeas Recipe
Step 1: Sauté the Aromatics
Begin by melting the butter in a large pan over medium heat. Add the diced red onion and gently cook it for five to six minutes until it turns soft and translucent—this step is crucial for developing the foundational sweetness. Then, stir in the minced garlic and grated ginger, cooking them for just one more minute to release their fragrant oils without burning.
Step 2: Build the Flavor Base
Now it’s time to add the tomato paste, turmeric, cumin, coriander, chili powder, garam masala, and salt. Stir these spices into the mix and cook for one to two more minutes. This step deepens the spices’ flavors, creating a rich, aromatic base that will make your Indian Butter Chickpeas Recipe truly pop.
Step 3: Simmer the Sauce
Pour in the crushed tomatoes and give everything a good stir. Let the sauce simmer gently, allowing the flavors to meld together. For a smoother texture, you can use an immersion blender at this point to blend the sauce before adding the chickpeas, but either way works perfectly.
Step 4: Add Chickpeas and Simmer
Next, pour in the drained chickpeas and let the mixture simmer for about 10 minutes. This allows the chickpeas to soak up all those beautiful flavors while the sauce thickens to a luscious consistency that hugs each chickpea bite.
Step 5: Finish with Cream and Lemon
Lower the heat and gently stir in the heavy cream or coconut milk along with the lemon juice. Let it cook for a few minutes until warmed through, creating a creamy, tangy finish that ties every element together in this Indian Butter Chickpeas Recipe.
Step 6: Serve and Enjoy
Garnish generously with chopped cilantro and serve your fragrant, silky Indian Butter Chickpeas hot alongside rice, naan, or roti. You’re ready to dive into a bowl of pure comfort and spice-filled delight.
How to Serve Indian Butter Chickpeas Recipe
Garnishes
Chopped fresh cilantro is the classic choice, adding a pop of green color and brightness that lifts the dish. For added texture, a sprinkle of toasted cumin seeds or a dollop of yogurt can bring complementary layers of flavor and creaminess.
Side Dishes
This recipe pairs beautifully with fluffy basmati rice or warm, buttery naan bread, perfect for soaking up every bit of that luscious sauce. You could also serve it alongside simple cucumber raita or a fresh salad to introduce some cooling contrast to the warm spices.
Creative Ways to Present
For a modern twist, try serving the Indian Butter Chickpeas Recipe in small bowls as a tapas-style appetizer with an assortment of chutneys. Alternatively, spoon it onto a baked sweet potato or over quinoa for a hearty, wholesome meal with a nutrient boost.
Make Ahead and Storage
Storing Leftovers
Your Indian Butter Chickpeas will keep well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, so leftovers can taste even better the next day.
Freezing
This dish freezes beautifully, making it a fantastic option for meal prep. Allow it to cool completely before transferring to freezer-safe containers. You can freeze for up to 2 months, and it will thaw keeping its creamy texture and bold flavors intact.
Reheating
When reheating, warm gently over low heat on the stove or in the microwave, stirring occasionally. If the sauce thickens too much, add a splash of water, cream, or coconut milk to bring it back to the perfect consistency.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just remember to soak and cook dried chickpeas fully before adding them to the recipe. Using canned chickpeas is a great time-saver, but dried chickpeas give you control over the texture.
Is there a way to make this recipe spicier?
For more heat, add extra chili powder or fresh chopped chilies while cooking the spices. You can also top with a drizzle of spicy chili oil for a fiery finish.
Can I make this Indian Butter Chickpeas Recipe vegan?
Definitely! Simply swap the butter for vegan butter or oil, and replace heavy cream with coconut milk to keep it creamy and delicious without dairy.
What’s the best way to get a smooth sauce?
Using an immersion blender to puree the tomato sauce before adding chickpeas yields the smoothest texture. If you prefer a chunkier sauce, you can skip this step.
Can I prepare this recipe in advance?
Yes! The flavors actually improve if you make it a few hours ahead or even the day before. Just reheat gently before serving for the best results.
Final Thoughts
There’s nothing quite like the warmth and satisfaction of a well-made Indian Butter Chickpeas Recipe to brighten up your meal time. With its effortless preparation, incredible flavor, and creamy texture, this dish will quickly become a beloved staple in your kitchen. So, go ahead and give it a try—you might just find yourself craving it again and again!
Print
Indian Butter Chickpeas Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indian Butter Chickpeas is a rich and creamy vegetarian curry featuring tender chickpeas simmered in a spiced tomato and buttery sauce. This comforting dish blends warming Indian spices with a touch of creaminess, making it perfect for a satisfying weeknight meal or festive occasion. It can be easily adapted to a vegan version by using vegan butter and coconut milk.
Ingredients
Main 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
- 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
- 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 minced garlic and grated ginger, and cook for an additional minute, releasing their fragrant aromas.
- Build flavor: Add 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 frequently to deepen their flavors and blend them thoroughly with the aromatics.
- Simmer the sauce: Pour in the crushed tomatoes and stir well to combine. Let the sauce simmer gently. For a smoother texture, use an immersion blender to blend the sauce before proceeding to the next step.
- Add chickpeas: Add the drained and rinsed chickpeas to the sauce and simmer for 10 minutes. This allows the chickpeas to absorb the flavors and the sauce to thicken slightly.
- Finish the dish: Lower the heat and stir in the heavy cream or coconut milk along with the freshly squeezed lemon juice. Continue to simmer gently for a few more minutes until the butter chickpeas are heated through and creamy.
- Serve: Garnish the dish with chopped cilantro and serve hot alongside rice, naan, or roti for a complete meal.
Notes
- Use vegan butter and coconut milk to make this dish completely vegan.
- Adjust chili powder or fresh chili according to your preferred spice level.
- For a smoother sauce, blending after simmering the tomatoes enhances creaminess.
- Serve with basmati rice or Indian breads like naan or roti for an authentic experience.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
