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Indian Butter Chickpeas Recipe

Indian Butter Chickpeas Recipe
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★★★★★

4.8 from 19 reviews

This Indian Butter Chickpeas recipe offers a creamy, spiced vegetarian curry that’s both comforting and flavorful. Perfect as a hearty main dish, it combines tender chickpeas simmered in a rich tomato and butter sauce infused with traditional Indian spices and finished with a touch of cream and fresh cilantro.

Ingredients

Scale

Base Ingredients

  • 2 tbsp butter
  • 540g chickpeas, drained and rinsed
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated

Spices and Seasonings

  • 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

Other Ingredients

  • 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 red onion. Sauté for 5-6 minutes until the onions are soft and translucent.
  2. Add Aromatics and Spices: Add the minced garlic and grated ginger to the pan, cooking for another minute to release their fragrance. Stir in the tomato paste along with turmeric, cumin, coriander, chili powder or diced chili, garam masala, and salt. Cook for 1-2 minutes, stirring continuously to blend the spices well.
  3. Add Tomatoes: Pour in the crushed tomatoes. You have the option to blend the sauce until smooth using a hand blender for a silky texture or leave it chunky if you prefer a more rustic feel.
  4. Simmer Chickpeas: Stir the drained chickpeas into the sauce and let them simmer gently for 10 minutes. This allows the chickpeas to absorb the flavors of the spices and thicken the curry.
  5. Finish with Cream and Lemon: Lower the heat and stir in the heavy cream or coconut milk along with the lemon juice. Warm through gently without boiling to keep the cream from separating. Finally, garnish with chopped cilantro before serving.

Notes

  • You can substitute heavy cream with coconut milk for a dairy-free or vegan option.
  • If you prefer a spicier curry, increase the chili powder or add fresh chopped chili according to taste.
  • For a smoother sauce, blend the tomato base before adding chickpeas.
  • Serve with basmati rice or warm naan bread for a complete meal.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: Indian butter chickpeas, chickpea curry, vegetarian curry, creamy chickpea recipe, Indian dinner recipe

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