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–+ servings
Indian Butter Chickpeas

Creamy Indian Butter Chickpeas for Quick Comfort Food

Enjoy this quick and easy Indian Butter Chickpeas recipe, a comforting and nutritious dish packed with protein and rich flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Butter Use vegan butter for a dairy-free option.
  • 1 medium Red Onion Yellow onion can be used as a substitute.
  • 2 cloves Garlic Minced; fresh garlic is preferred for stronger flavor.
  • 1 tablespoon Fresh Ginger Grated; ground ginger can substitute but will change the flavor.
  • 1 teaspoon Tomato Paste Can omit in a pinch.
  • 1 teaspoon Turmeric Powder Provides earthy flavor and a vibrant color.
  • 1 teaspoon Ground Cumin Essential for authentic flavor.
  • 0.5 teaspoon Ground Coriander Adds citrusy note that balances other spices.
  • 0.5 teaspoon Chili Powder Adjust according to spice preference.
  • 2 teaspoons Garam Masala A spice blend for traditional Indian flavor.
  • 0.5 teaspoon Salt Enhances all flavors in the dish.
  • 1 tin (400g) Crushed Tomatoes Forms the base of the sauce.
For Creaminess
  • 125 ml Heavy Cream Coconut milk can be used for a dairy-free version.
For Balancing Flavors
  • 0.5 medium Lemon Juice Adds acidity for a well-rounded taste.
  • Chopped Cilantro For garnish and fresh aroma.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 diced red onion and sauté for 5-6 minutes until soft.
  2. Add 2 minced garlic cloves and 1 tablespoon of grated fresh ginger to the skillet. Stir and cook for an additional minute until fragrant.
  3. Stir in 1 teaspoon of tomato paste along with the spices: 1 teaspoon turmeric powder, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, and 0.5 teaspoon chili powder. Cook for 1-2 minutes, stirring constantly.
  4. Pour in 1 tin of crushed tomatoes, stirring well to combine. Let the mixture simmer for 2-3 minutes.
  5. Add 540g of drained chickpeas to the skillet and stir to coat them in the sauce. Cover and let it simmer for 10 minutes.
  6. Stir in 125ml of heavy cream or coconut milk, along with the juice of half a lemon for acidity. Warm through for an additional 2-3 minutes.
  7. Garnish with freshly chopped cilantro and serve over basmati rice or with garlic naan.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 42gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 1000IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

Feel free to customize by adding leafy greens or garnishing with fresh herbs. Store leftovers for up to 4 days or freeze for up to 3 months.

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