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Indian Butter Chickpeas Recipe

Indian Butter Chickpeas Recipe
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★★★★★

4.7 from 15 reviews

A rich and creamy Indian Butter Chickpeas recipe featuring a blend of aromatic spices, sautéed onions, garlic, and ginger, simmered in a tomato-based sauce with chickpeas, finished with cream or coconut milk and a splash of lemon juice. Perfect for a hearty, flavorful vegetarian meal.

Ingredients

Scale

Main Ingredients

  • 2 tbsp butter
  • 540g 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 red chili, diced
  • 2 tsp garam masala
  • 0.5 tsp salt
  • 1 x 400g tin crushed tomatoes
  • 125ml heavy cream or coconut milk
  • ¼ – ½ lemon juice
  • Chopped cilantro to garnish

Instructions

  1. Sauté Onions: Heat the butter in your pan until melted, then add the diced onion and sauté for 5-6 minutes until soft and translucent.
  2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan and cook for another minute to release their aromas.
  3. Add Tomato Paste and Spices: Stir in the tomato paste along with turmeric powder, ground cumin, ground coriander, chili powder or diced red chili, garam masala, and salt. Cook for 1-2 minutes, stirring constantly to evenly blend the spices.
  4. Add Crushed Tomatoes: Pour in the crushed tomatoes. You may choose to blend the sauce until smooth for a silky texture or leave it chunky for more bite.
  5. Simmer Chickpeas: Stir in the drained chickpeas and let them simmer in the sauce for about 10 minutes, allowing the flavors to meld and the chickpeas to heat through.
  6. Add Cream and Lemon Juice: Lower the heat and stir in the heavy cream or coconut milk along with the lemon juice. Warm through gently without boiling.
  7. Garnish and Serve: Remove from heat and top the dish with freshly chopped cilantro before serving for a fresh, herbaceous finish.

Notes

  • You can substitute butter with ghee or oil for a variation in flavor or for a vegan option, use oil and coconut milk.
  • Adjust the chili level to suit your taste by adding more or less chili powder or fresh chili.
  • For a smoother texture, blend the tomato sauce before adding the chickpeas.
  • This dish pairs well with basmati rice, naan, or roti.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: Butter Chickpeas, Indian Chickpea Curry, Vegetarian Indian Recipes, Chickpeas Butter Sauce, Garam Masala Chickpeas, Creamy Chickpeas Curry

Find it online: https://liamjayne.com/indian-butter-chickpeas-recipe/