Name: Indian Butter Chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 2 (15-ounce) cans chickpeas, drained and rinsed; 3 tablespoons unsalted butter; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 1/2 cups tomato puree or crushed tomatoes; 1/2 cup heavy cream or coconut milk; 1 1/2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika or chili powder; 1/2 teaspoon turmeric; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 2 tablespoons fresh cilantro, chopped

Description

A rich and comforting Indian-inspired dish made with tender chickpeas simmered in a creamy, spiced tomato butter sauce. Perfectly aromatic and velvety, it pairs beautifully with basmati rice or warm naan.

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
3 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 1/2 cups tomato puree or crushed tomatoes
1/2 cup heavy cream or coconut milk
1 1/2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika or chili powder
1/2 teaspoon turmeric
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 tablespoons fresh cilantro, chopped

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Instructions

Melt the butter in a large skillet or saucepan over medium heat.
Add the chopped onion and cook for 5–6 minutes until soft and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add garam masala, cumin, coriander, paprika (or chili powder), and turmeric. Toast the spices gently for about 1 minute.
Pour in the tomato puree and simmer for 5–7 minutes until slightly thickened.
Add the drained chickpeas and stir to coat evenly in the sauce.
Reduce heat to low and stir in the heavy cream or coconut milk until smooth and creamy.
Simmer for 10–15 minutes, allowing flavors to blend. Season with salt and black pepper to taste.
Garnish with freshly chopped cilantro and serve hot with rice or naan.

Notes

Adjust chili powder or add cayenne pepper for extra heat.
For a vegan version, use coconut milk and plant-based butter.
Add frozen peas during the last 5 minutes for extra texture.
The flavors deepen after a day, making it great for meal prep.
Store in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 8 g
Sodium: 520 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 10 g
Protein: 12 g
Cholesterol: 45 mg