Description
Indian Butter Chickpeas is a rich, creamy, and flavorful vegetarian dish made by simmering chickpeas in a spiced tomato-based butter sauce, finished with cream and fresh lemon juice. This comforting recipe combines sautéed aromatics, warm spices, and a smooth sauce to create a hearty meal perfect for serving with rice, naan, or roti.
Ingredients
Scale
Butter Sauce and Aromatics
- 2 tbsp butter (or vegan butter)
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
Spices
- 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
Main Ingredients
- 540g canned chickpeas, drained and rinsed
- 1 x 400g can crushed tomatoes
Finishing Touches
- 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 the minced garlic and grated ginger, cooking for an additional 1 minute to release their aromas.
- Build flavor: Add the tomato paste, turmeric powder, ground cumin, ground coriander, chili powder (or diced red chili), garam masala, and salt to the pan. Cook the spices with the aromatics for 1–2 minutes to deepen and develop the flavors, stirring frequently to prevent burning.
- Simmer the sauce: Pour in the crushed tomatoes and stir well to combine all the ingredients. Bring the mixture to a gentle simmer. For a smoother and creamier sauce, use an immersion blender to blend the tomato mixture at this stage before adding the chickpeas.
- Add chickpeas: Stir in the drained and rinsed chickpeas into the simmering sauce. Let the chickpeas cook in the sauce for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Finish the dish: Lower the heat to low and stir in the heavy cream or coconut milk, along with the juice of ¼ to ½ lemon, depending on your taste preference. Simmer gently for a few more minutes until the dish is heated through and the flavors are well combined.
- Serve: Garnish the butter chickpeas with chopped fresh cilantro. Serve hot alongside steamed rice, naan bread, or roti for a delicious, satisfying meal.
Notes
- For a vegan version, substitute butter with vegan butter and heavy cream with coconut milk.
- If you prefer a spicier dish, increase the amount of chili powder or add finely chopped fresh chilies.
- Using an immersion blender for a smoother sauce is optional but recommended for creamier texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust salt and lemon juice according to taste for balanced seasoning.
