Description
Indian Butter Chickpeas is a rich and comforting vegetarian dish featuring tender chickpeas simmered in a creamy, spiced tomato sauce infused with garlic, ginger, and warm aromatic spices.
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- Salt to taste
- Black pepper to taste
- 1 can (14–15 oz) crushed tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup heavy cream or coconut milk
- 1/2 cup vegetable broth or water
- 1 teaspoon sugar (optional)
- Optional garnish: chopped cilantro
Instructions
- Heat butter or olive oil in a large skillet over medium heat.
- Add chopped onion and cook 4–5 minutes until softened.
- Stir in minced garlic and grated ginger and cook 30 seconds.
- Add cumin, garam masala, paprika, turmeric, chili powder, salt, and black pepper, toasting spices for about 1 minute.
- Pour in crushed tomatoes and vegetable broth, stirring to combine.
- Simmer 8–10 minutes to develop flavor.
- Add drained chickpeas and simmer 10–15 minutes.
- Stir in heavy cream or coconut milk and simmer 3–5 minutes until sauce thickens.
- Taste and adjust seasoning, adding sugar if needed to balance acidity.
- Garnish with chopped cilantro before serving.
Notes
- Blend part of the sauce for a smoother texture.
- Add fresh spinach during the last few minutes for extra greens.
- Increase chili powder or add cayenne for more heat.
- Use coconut milk and olive oil for a fully vegan version.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months in freezer-safe containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 360 kcal
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 35 mg
