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Indian Butter Chickpeas

Creamy Indian Butter Chickpeas: Your New Favorite Comfort Meal

This delightful Indian Butter Chickpeas recipe combines rich flavors, comfort, and vegetarian goodness, perfect for a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Butter Substitution: Use vegan butter for a dairy-free option.
  • 1 medium Red Onion Optional: Yellow onion can be used.
  • 2 cloves Garlic Use garlic powder if fresh is not available (1/2 tsp).
  • 1 tablespoon Fresh Ginger Can substitute with ground ginger (1 tsp).
  • 1 teaspoon Tomato Paste Could omit for a lighter flavor.
  • 1 teaspoon Turmeric Powder No substitutions needed.
  • 1 teaspoon Ground Cumin Could swap with ground coriander for a different flavor base.
  • 0.5 teaspoon Ground Coriander Omit if unavailable; can increase cumin slightly.
  • 0.5 teaspoon Chili Powder Can adjust quantity to control spice level.
  • 2 teaspoons Garam Masala Essential for authentic flavor; no substitutes.
  • 0.5 teaspoon Salt Use to taste based on dietary needs.
  • 400 grams Crushed Tomatoes No substitutes, but fresh or sundried tomatoes blended can work.
  • 125 ml Heavy Cream Substitute with coconut milk for a dairy-free option.
For Garnishing
  • 0.25 to 0.5 Lemon Juice Adjust to taste; lime can be used as a substitute.
  • 1 bunch Cilantro Can substitute with parsley if cilantro is not preferred.

Equipment

  • large skillet
  • immersion blender

Method
 

Step-by-Step Instructions for Indian Butter Chickpeas
  1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add one diced red onion and sauté until soft and translucent.
  2. Incorporate 2 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for an additional minute until aromatic.
  3. Stir in 1 teaspoon each of tomato paste, turmeric powder, ground cumin, ground coriander, and chili powder, along with 2 teaspoons of garam masala and 0.5 teaspoons of salt. Cook for 1-2 minutes.
  4. Pour in a 400g can of crushed tomatoes, stirring to combine. Let it simmer gently for about 2-3 minutes.
  5. Add a 540g can of drained and rinsed chickpeas to the sauce. Simmer gently for 10 minutes.
  6. Reduce heat to low, then stir in 125ml of heavy cream or coconut milk with the juice of half a lemon. Warm through for 2-3 minutes.
  7. Serve hot, garnished with freshly chopped cilantro.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 38gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop.

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