Name: Indian Butter Chickpeas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tbsp butter; 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; 540g chickpeas, drained and rinsed; 1 x 400g tin crushed tomatoes; 125ml heavy cream or coconut milk; ¼ – ½ lemon juice; Chopped cilantro to garnish

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Introduction

This Indian Butter Chickpeas recipe is a creamy, flavorful vegetarian dish that’s perfect for a hearty weeknight meal. Rich spices and smooth tomato sauce come together to create a comforting curry that’s easy to make and delicious to eat.

A white bowl filled with a bright orange creamy sauce, thick and smooth in texture, dotted throughout with small, round, slightly chunky pieces covered in the sauce, likely chickpeas or meatballs. The dish is sprinkled with finely chopped green herbs, scattered evenly over the top. Around the bowl, a copper-colored fork rests on the white marbled surface on the left, a halved lemon and whole lemon sit at the top-right, and a copper spoon lies on a gray cloth napkin at the bottom right. A piece of light beige flatbread with small black seeds is visible at the bottom left. The photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the butter in your pan until melted, then add the diced onion and sauté for 5-6 minutes until softened.
Step 2: Add the minced garlic and grated ginger, cooking for another minute before stirring in the tomato paste and all the spices (turmeric, cumin, coriander, chili powder, garam masala) and salt. Cook for 1-2 minutes, stirring well.
Step 3: Pour in the crushed tomatoes. You can blend the sauce until smooth if you prefer a creamier texture, or leave it chunky for more texture.
Step 4: Mix in the chickpeas and let them simmer in the sauce for 10 minutes to absorb the flavors.
Step 5: Stir in the heavy cream or coconut milk and lemon juice on low heat, warming through. Finish by garnishing with fresh chopped cilantro before serving.

Tips & Variations

For extra depth, toast the spices in the butter before adding the onions to release their aroma.
You can substitute chickpeas with white beans or lentils for a different texture.
Use coconut milk for a vegan-friendly version instead of heavy cream.
Add a handful of spinach or kale in the last few minutes for added greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream if the sauce is too thick.

How to Serve

A shallow white bowl filled with a thick, creamy orange curry containing whole chickpeas, topped with small green herb pieces scattered across the surface. A woman's hand is holding a piece of light tan flatbread with visible black seeds, dipping it into the curry. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just make sure to drain and rinse them well before adding to the curry.

Is this dish spicy?

The spice level is mild to moderate, but you can adjust the chili powder or fresh chili according to your heat preference.