Indian Butter Chickpeas

Why You’ll Love This Recipe

• Vegetarian-friendly yet hearty and protein-rich

• Quick and easy – ready in just 30 minutes

• Creamy and flavorful with bold spices and smooth sauce

• Perfect with rice or naan for a complete, satisfying meal

• Great for meal prep – stores and freezes well

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tbsp butter

• 540g canned 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 diced red chili

• 2 tsp garam masala

• 0.5 tsp salt

• 1 x 400g can crushed tomatoes

• 125ml heavy cream or coconut milk

• Juice of ¼ – ½ lemon

• Chopped cilantro, to garnish

Directions

1. Sauté aromatics: In a pan, melt the butter over medium heat. Add the diced onion and cook for 5-6 minutes. Stir in the garlic and ginger and cook for 1 minute.

2. Build flavor: Add tomato paste, turmeric, cumin, coriander, chili powder, garam masala, and salt. Cook for 1-2 minutes to toast the spices.

3. Simmer the sauce: Add crushed tomatoes and stir. Optionally blend the sauce for a smoother texture, then return to the pan.

4. Add chickpeas: Stir in the chickpeas and simmer for 10 minutes until the sauce thickens slightly.

5. Finish: Lower the heat and add cream or coconut milk and lemon juice. Stir gently until warmed through.

6. Serve: Garnish with chopped cilantro and serve hot with rice, naan, or your favorite sides.

Servings and Timing

• Servings: 4

• Cook Time: 25 minutes

• Total Time: 25 minutes

Variations

• Vegan: Use coconut milk and plant-based butter.

• Extra protein: Add cubed tofu, paneer, or more chickpeas.

• Spicy: Increase the chili powder or add fresh green chilies.

Storage/Reheating

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

• Reheat: Warm gently on the stovetop or microwave.

FAQs

Can I use dried chickpeas?

Yes. Soak them overnight and cook until tender before using in the recipe.

Is this dish spicy?

It has a mild heat, but you can easily adjust the spice level by changing the amount of chili used.

What can I serve with this curry?

It pairs perfectly with basmati rice, naan, or roti, and a side of raita for cooling contrast.

Can I make this dish vegan?

Yes, simply substitute butter with vegan butter and use coconut milk instead of cream.

Can I blend the sauce?

Yes, blending makes the sauce smoother, though it’s optional and based on preference.

Conclusion

Indian Butter Chickpeas are a creamy, comforting, and easy-to-make dish perfect for any night of the week. With a flavorful tomato and spice base, it’s a satisfying vegetarian alternative to traditional butter chicken, bringing warmth and comfort to your table with minimal effort.