Description
Creamy, comforting, and full of flavor, this Indian Butter Chickpeas Recipe brings together tender chickpeas simmered in a spiced tomato sauce with butter and cream (or coconut milk for dairy-free). Perfect for busy weeknights or cozy family dinners, this one-pan dish is delicious with naan or rice.
Ingredients
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2 tbsp butter (or ghee/vegan butter)
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1 medium onion, diced
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3 garlic cloves, minced
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1 tbsp fresh ginger, minced
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2 tbsp tomato paste
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1 tsp turmeric
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1 tsp cumin
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1 tsp coriander
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1 ½ tsp garam masala
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½–1 tsp chili powder (adjust to taste)
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1 tsp salt
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1 can (28 oz) crushed tomatoes (or passata)
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2 cans (15 oz each) chickpeas, drained & rinsed
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½ cup heavy cream (or coconut milk for vegan)
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1 tbsp lemon juice
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Fresh cilantro, chopped, for garnish
Instructions
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Heat butter in a large skillet over medium heat. Add diced onion and sauté 5–6 minutes until softened.
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Stir in garlic and ginger; cook for 1 more minute.
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Mix in tomato paste, turmeric, cumin, coriander, garam masala, chili powder, and salt. Cook 1–2 minutes, stirring to toast the spices.
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Add crushed tomatoes and stir well. Blend the sauce smooth (optional) for a creamier texture.
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Return sauce to pan (if blended), add chickpeas, and simmer 10 minutes until slightly reduced.
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Lower heat, stir in cream or coconut milk, and finish with lemon juice.
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Garnish with cilantro and serve hot with naan or rice.
Notes
For a spicier version, increase chili powder or add cayenne.
Sauce thickens as it cools—thin with water or broth when reheating.
Tastes even better the next day as flavors meld together.
Vegan-friendly by swapping butter for vegan butter and cream for coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 9 g
- Sodium: 880 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 11 g
- Protein: 12 g
- Cholesterol: 30 mg