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Indian Butter Chickpeas

Creamy Indian Butter Chickpeas: A Cozy Vegetarian Feast

Experience the rich, comforting flavors of Indian Butter Chickpeas, a delightful vegetarian dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Butter Substitute with vegan butter for a dairy-free option.
  • 1 tablespoon Tomato Paste Can substitute with crushed tomatoes if unavailable.
  • 1 tin (400g) Crushed Tomatoes Forms the base of the sauce.
  • 125 ml Heavy Cream Use coconut milk for a dairy-free version.
For the Main Dish
  • 540 g Chickpeas Drained and rinsed; dried chickpeas can be used, soak and cook beforehand.
  • 1 Red Onion Diced; can swap with yellow onion if necessary.
  • 2 cloves Garlic Minced; no substitution recommended.
  • 1 tablespoon Fresh Ginger Grated; ground ginger can be used as an alternative.
  • ¼ - ½ lemon Lemon Juice Brightens the dish; optional but recommended.
  • Chopped Cilantro For garnishing.
For the Spices
  • 1 teaspoon Turmeric No substitution recommended.
  • 1 teaspoon Ground Cumin Ground coriander can be a mild substitute.
  • 0.5 teaspoon Ground Coriander No direct substitute needed.
  • 0.5 teaspoon Chili Powder Adjust based on spice preference.
  • 2 teaspoons Garam Masala Essential for authentic flavor; no substitute recommended.
  • 0.5 teaspoon Salt Enhances all flavors; adjust to taste.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 diced red onion and sauté for 5–6 minutes until translucent.
  2. Stir in 2 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for another minute, stirring continuously.
  3. Add 1 teaspoon of tomato paste, 1 teaspoon of turmeric, 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, and 0.5 teaspoon of chili powder. Toast for 1–2 minutes.
  4. Pour in 1 tin of crushed tomatoes, stirring to incorporate. Simmer for 2–3 minutes.
  5. Add 540g of drained chickpeas to the sauce. Stir to coat and simmer for 10 minutes over medium-low heat.
  6. Reduce heat to low, mix in 125ml of heavy cream (or coconut milk) and lemon juice. Stir until well combined and warmed for 3–5 minutes.
  7. Garnish with chopped cilantro and serve with basmati rice or warm naan.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Leftover Indian Butter Chickpeas can be stored in an airtight container for up to 4 days. For longer storage, freeze in airtight containers for up to 3 months.

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