Description
Indian Butter Chickpeas is a rich and flavorful vegetarian dish featuring tender chickpeas simmered in a creamy tomato-based sauce infused with aromatic spices and finished with butter and cream. Perfect served with rice or Indian breads for a comforting meal.
Ingredients
Scale
For the Chickpeas:
- 2 cans (15 oz each) chickpeas, rinsed and drained (or use 3 cups cooked chickpeas)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated or minced
- 1 can (15 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
For the Creamy Sauce:
- 1/2 cup heavy cream (or coconut cream for vegan option)
- 2 tablespoons unsalted butter
- Fresh cilantro, chopped, for garnish
Instructions
- Heat Oil: In a large skillet or saucepan, heat 2 tablespoons of vegetable oil over medium heat until hot.
- Add Cumin Seeds: Add 1 teaspoon cumin seeds and let them sizzle for a few seconds until fragrant.
- Sauté Onions: Add the finely chopped onion and cook, stirring occasionally, until golden brown, about 5-7 minutes.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for 1-2 minutes until aromatic.
- Add Tomatoes: Add crushed tomatoes and tomato paste, stir well, and cook for about 5 minutes to thicken the mixture slightly.
- Add Spices: Mix in garam masala, ground coriander, ground cumin, turmeric, red chili powder, and salt. Cook for another 2-3 minutes to blend the flavors.
- Add Chickpeas: Stir in the rinsed chickpeas, coating them well with the spice mixture.
- Simmer: Pour in 1/2 cup water (adjust for desired sauce consistency), bring to a simmer, and cook for about 10 minutes allowing flavors to meld.
- Add Cream and Butter: Reduce heat to low, stir in heavy cream and butter until well combined and heated through. Taste and adjust seasoning if needed.
- Garnish: Remove from heat and sprinkle freshly chopped cilantro on top.
- Enjoy: Serve hot with steamed rice, naan, or roti and enjoy your delicious Indian Butter Chickpeas.
Notes
- For a vegan version, substitute heavy cream with coconut cream and use plant-based butter or omit butter.
- Adjust red chili powder according to your preferred spice level.
- Using canned chickpeas saves time, but soaked and cooked dried chickpeas work well too.
- If you want a smoother sauce, lightly mash some chickpeas or blend a portion before adding cream and butter.
- The dish can be stored in the refrigerator for up to 3 days and reheated gently on stovetop.
