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
Scale
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
