If you are craving a rich, comforting, and utterly satisfying meal, look no further than this Indian Butter Chickpeas Recipe. It’s everything you love about creamy Indian butter dishes but made vibrant and nourishing with chickpeas. The luscious tomato-based sauce, fragrant spices, and silky cream come together in perfect harmony, delivering a cozy dish that’s both hearty and wholesome. Whether you’re a seasoned fan of Indian cuisine or new to it, this recipe promises to become a beloved staple in your kitchen rotation.
Ingredients You’ll Need
The magic of this Indian Butter Chickpeas Recipe lies in its simple yet carefully chosen ingredients. Each one plays a crucial role in building layers of flavor, texture, and color—making your cooking experience both approachable and rewarding.
- Butter (or vegan butter): Adds richness and a smooth mouthfeel to the dish.
- Canned chickpeas: The hearty protein-packed base that soaks up all the delicious sauce.
- Red onion: Provides natural sweetness and depth once softened.
- Garlic cloves: Infuse the dish with savory warmth and aroma.
- Fresh ginger: Brightens the flavors with a gentle zing and spice.
- Tomato paste: Concentrates the tomato flavor, giving the sauce body and umami.
- Turmeric powder: Offers earthy notes and the signature warm golden hue.
- Ground cumin: Brings a smoky, slightly nutty character.
- Ground coriander: Adds a subtle citrus undertone to the spices.
- Chili powder or diced red chili: Provides balanced heat and spicy excitement.
- Garam masala: A fragrant blend that rounds out the spice profile beautifully.
- Salt: Enhances and balances the flavors perfectly.
- Crushed tomatoes: Forms the lush, saucy base of the dish.
- Heavy cream or coconut milk: Brings creaminess and smooth richness (choose coconut milk for a vegan twist).
- Lemon juice: A bright splash of acidity that lifts all the flavors.
- Chopped cilantro: Fresh herb garnish adding color and herbal freshness.
How to Make Indian Butter Chickpeas Recipe
Step 1: Sauté Aromatics
Start by melting the butter in a large pan over medium heat, which serves as the flavor base. Once melted, add diced onion and let it cook for about 5 to 6 minutes until it becomes soft and translucent. Then stir in the minced garlic and grated fresh ginger for one more minute—these fresh aromatics awaken the dish with inviting fragrance and warmth.
Step 2: Build Flavor with Spices
Now it’s time to add depth by stirring in the tomato paste and the carefully measured spices: turmeric powder, ground cumin, coriander, chili powder, garam masala, and salt. Cooking these together for 1 to 2 minutes helps to bloom the spices, releasing their essential oils and enhancing the complexity of the sauce.
Step 3: Simmer the Sauce
Pour in the crushed tomatoes and stir well. Let the sauce simmer gently to meld the flavors. If you prefer a smoother texture, now is the moment to use an immersion blender to puree the tomato mixture before adding chickpeas, creating a velvety base that clings beautifully to every bite.
Step 4: Add Chickpeas and Simmer
Drain and rinse the canned chickpeas before adding them to the simmering sauce. Let everything cook together for 10 minutes so the chickpeas soak up the wonderful spices and the sauce thickens slightly, turning wonderfully rich and satisfying.
Step 5: Finish with Cream and Lemon
Lower the heat and stir in the heavy cream or coconut milk to bring the signature buttery creaminess that’s key to this Indian Butter Chickpeas Recipe. Add the juice of ¼ to ½ a lemon to add just the right hint of acidity, brightening the dish and balancing the richness. Let it all warm through gently for a few more minutes before taking the pan off the heat.
Step 6: Serve
Garnish generously with chopped cilantro and prepare to wow your taste buds with every comforting, spoonful of this flavorful Indian Butter Chickpeas Recipe.
How to Serve Indian Butter Chickpeas Recipe
Garnishes
A sprinkle of fresh chopped cilantro is the classic choice to finish this dish, adding a pop of green and herbal freshness. You can also add a swirl of cream or a few roasted cashews for extra elegance and texture contrast that make your presentation shine.
Side Dishes
This Indian Butter Chickpeas Recipe pairs wonderfully with steamed basmati rice which absorbs the luscious sauce perfectly. Soft, warm naan or whole wheat rotis also make excellent accompaniments to scoop up every drop. For a lighter option, consider a side of sautéed greens or cucumber raita to keep the meal fresh and balanced.
Creative Ways to Present
For a fun twist, serve the chickpeas over a bed of quinoa or roasted cauliflower rice for a nutritious modern touch. You could also turn this into a hearty bowl meal topped with sliced avocado, toasted seeds, and a squeeze more lemon for a complete, vibrant plate that’s as eye-catching as it is delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Indian Butter Chickpeas Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers taste even better the next day.
Freezing
This chickpea dish freezes beautifully. Portion it into freezer-safe containers and it will keep well for up to 3 months. Just make sure to cool it completely before freezing to preserve freshness and texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. You may need to add a splash of water or milk to loosen the sauce if it thickens too much. Avoid high heat to keep the creamy texture smooth and luxurious.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just be sure to soak and cook the dried chickpeas fully before using them in the recipe. They will bring a wonderful texture and a slightly earthier flavor, but canned chickpeas offer great convenience too.
Is this recipe vegan-friendly?
Yes! Simply swap the butter for vegan butter and use coconut milk instead of heavy cream, and you’ll have a dairy-free and vegan version that’s just as rich and flavorful.
How spicy is this dish?
The heat level can easily be adjusted to your preference by modifying the amount of chili powder or red chili. This recipe tends to be mildly spicy, making it approachable for most palates.
Can I make this recipe gluten-free?
Definitely! All the ingredients are naturally gluten-free, so just be sure your spice blends and condiments are labeled gluten-free, and serve it with gluten-free sides if needed.
What can I substitute for garam masala if I don’t have it?
You can create a simple substitute by mixing equal parts ground cumin, coriander, cinnamon, and cardamom or use curry powder as a last resort. However, garam masala adds a unique warmth that’s worth seeking out for this recipe.
Final Thoughts
This Indian Butter Chickpeas Recipe is one of those dishes that feels like a warm hug on a plate, full of bold yet comforting flavors. Whether you’re cooking for family, friends, or yourself, it’s a satisfying way to enjoy Indian-inspired cuisine without fuss. I can’t wait for you to try it and see just how effortlessly delicious homemade can be!
Print
Indian Butter Chickpeas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
Indian Butter Chickpeas is a creamy, flavorful vegetarian dish where chickpeas are simmered in a rich tomato and spice-infused butter sauce, finished with cream and a splash of lemon juice. This dish combines aromatic spices with a velvety texture, making it perfect to serve alongside rice, naan, or roti for a comforting and satisfying meal.
Ingredients
Base Ingredients
- 2 tbsp butter (or vegan butter)
- 540g canned chickpeas, drained and rinsed
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
Spices and Flavorings
- 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
For the Sauce
- 1 x 400g can crushed tomatoes
- 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 until fragrant.
- Build flavor: Add the tomato paste, turmeric, ground cumin, ground coriander, chili powder (or diced chili), garam masala, and salt to the pan. Cook the spices for 1–2 minutes to deepen and bloom their flavors, stirring continuously to avoid burning.
- Simmer the sauce: Pour in the crushed tomatoes and stir well to combine all ingredients. Let the sauce simmer gently. For a smoother consistency, use an immersion blender to blend the sauce at this point before adding the chickpeas.
- Add chickpeas: Add the drained and rinsed chickpeas to the pan. Simmer the mixture for 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Finish the dish: Lower the heat and stir in the heavy cream or coconut milk along with the lemon juice. Continue to simmer gently for a few minutes until the dish is heated through and all ingredients are well combined.
- Serve: Garnish with freshly chopped cilantro. Serve the Indian Butter Chickpeas hot alongside rice, naan, or roti for a fulfilling meal.
Notes
- For a vegan version, substitute butter with vegan butter and heavy cream with coconut milk.
- Adjust chili powder or fresh chili quantity to suit your spice preference.
- If you prefer a smoother sauce, blending before adding chickpeas enhances creaminess.
- This dish pairs well with basmati rice, naan bread, or roti for a traditional Indian meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
