There’s something truly comforting about a bowl of Indian Butter Chickpeas simmering on the stove, the fragrant spices twisting through the air like a warm hug. I had one of those evenings when I was craving something cozy yet exciting, and that’s when this delightful recipe caught my eye. Eager to escape the monotony of takeout, I decided to whip up a dish that beautifully merges simplicity with bold flavors.
Imagine sautéing onions until they’re soft and sweet, then adding garlic and ginger to create a fragrant base that makes everyone in the kitchen stop and take notice. The vibrant colors of crushed tomatoes blend seamlessly with our star ingredient—chickpeas—creating a creamy, spiced sauce that promises to elevate any meal. Whether you’re serving it over fluffy rice, scooping it up with warm naan, or even enjoying it alone, this dish has a crowd-pleasing appeal that will leave your taste buds dancing!
This Indian Butter Chickpeas recipe is not only easy to prepare, but it also makes for a satisfying weeknight dinner and a delightful vegan option with a swap for coconut milk. Let’s dive in and turn your kitchen into a fragrant Indian bistro, where every bite can transport you to culinary bliss.
Why You'll Love This Indian Butter Chickpeas
- This Indian Butter Chickpeas recipe is incredibly easy to prepare, making it a perfect choice for busy weeknights or when you want to impress guests without spending hours in the kitchen.
- The combination of spices delivers a bold and rich flavor that will tantalize your taste buds and leave you craving more.
- With its creamy texture and vibrant colors, this dish not only tastes amazing but also looks stunning on the table, making it a feast for the eyes as well.
- Plus, its versatility allows for pairing with various sides, like fluffy rice or warm naan, making it a crowd-pleaser for any occasion.
Indian Butter Chickpeas Ingredients
• Discover the flavors that make this dish shine!
For the Base
- Unsalted butter – Adds a rich, creamy undertone to the sauce.
- Olive oil – Enhances flavor and helps sauté the aromatics without burning.
- Medium onion – Provides sweetness and depth when sautéed.
- Garlic – Adds a savory punch; feel free to use more if you’re a garlic lover!
- Ginger – Fresh ginger gives a zesty kick that complements the other spices beautifully.
For the Chickpeas and Sauce
- Chickpeas – Canned varieties save time, yet still deliver great texture and protein.
- Crushed tomatoes – Forms the base of our rich sauce; you can substitute with diced tomatoes.
- Heavy cream – Creates a luscious, indulgent sauce, or opt for coconut milk for a vegan-friendly version.
- Tomato paste – Concentrates the tomato flavor, making the sauce deeper and richer.
For the Spices
- Garam masala – This warm spice blend is essential for an authentic flavor profile.
- Ground cumin – Adds earthiness and warmth; it’s a must for this dish.
- Ground coriander – Brightens the overall flavor with a slight citrus note.
- Turmeric – Infuses color and a hint of bitterness, balancing the creaminess.
- Red chili powder – Adjust this to control the heat level; mild to spicy, it’s your choice!
- Salt – Season to taste, as it enhances all the flavors beautifully.
For the Finish
- Fresh cilantro – A sprinkle of chopped cilantro adds a fresh, herbal note that brightens the dish.
How to Make Indian Butter Chickpeas
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Heat the fats: In a large skillet, melt the butter and olive oil over medium heat until shimmering. This combination creates a rich base for our dish.
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Sauté the onion: Add the chopped onion and sauté for about 5 minutes until softened and translucent. The sweet aroma filling your kitchen is just the beginning of a wonderful meal.
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Add aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 1–2 minutes until fragrant. This is when your dish starts to come alive with flavor!
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Toast the spices: Sprinkle in the garam masala, ground cumin, ground coriander, turmeric, and red chili powder. Cook for about 1 minute to toast the spices, allowing their flavors to deepen and mingle.
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Simmer the sauce: Add the crushed tomatoes and tomato paste, stirring well to combine. Let the mixture simmer for about 5 minutes, turning into a vibrant sauce.
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Incorporate chickpeas: Stir in the drained chickpeas and season with salt to taste. Cook for another 5 minutes to heat through, ensuring every chickpea is coated in that delightful sauce.
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Finish the sauce: Lower the heat and stir in the heavy cream or coconut milk until well combined. Simmer for an additional 5–10 minutes until the sauce is thick and creamy, perfect for dipping or scooping.
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Garnish beautifully: Remove from heat and garnish with fresh cilantro. This final touch not only adds color but also a burst of fresh flavor.
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Serve with love: Serve hot with rice, naan, or your favorite bread. Each bite should be enjoyed and shared!
Optional: Drizzle a squeeze of lime for an extra zing!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Indian Butter Chickpeas
Fridge: Store your Indian Butter Chickpeas in an airtight container for up to 3 days. Allow it to cool completely before refrigerating to maintain its creamy texture.
Freezer: For longer storage, freeze in a freezer-safe container for up to 3 months. Make sure to leave space at the top for expansion.
Reheating: When ready to enjoy, thaw in the fridge overnight. Reheat gently on the stovetop or microwave, adding a splash of water or cream for a creamy consistency.
Serving Suggestions: Reheat alongside fresh rice or naan for a quick, delightful meal that tastes just as good as the first time!
What to Serve with Indian Butter Chickpeas?
There’s nothing quite like the delightful aroma of spices wafting through your kitchen while preparing a wholesome meal. Let’s create a culinary experience that complements your chickpeas perfectly!
- Fluffy Basmati Rice: The light and fragrant rice soaks up the creamy sauce, making every bite a heavenly combination.
- Warm Naan Bread: Nothing beats tearing into soft, pillowy naan, perfect for scooping up every bit of that luscious chickpea sauce.
- Cucumber Raita: This cool, creamy yogurt sauce balances the spiciness of the dish, bringing freshness to each mouthful.
- Sautéed Spinach: Quick and flavorful, sautéed spinach adds vibrant color and nutrients while enhancing the overall meal.
Consider pairing your Indian Butter Chickpeas with crispy poppadoms for an extra crunch, creating an enjoyable contrast to the creamy chickpeas. And, for a sweet finish, a mango lassi makes a refreshing drink that beautifully complements the meal’s spices. Enjoy the feast!
Make Ahead Options
These Indian Butter Chickpeas are perfect for meal prep enthusiasts! You can sauté the onions, garlic, and ginger, then mix in the spices and crushed tomatoes up to 24 hours in advance. Allow this base to cool before refrigerating in an airtight container. Chickpeas can also be stirred in beforehand but are best added just before finishing to maintain their texture. When ready to enjoy, simply reheat the mixture on the stove, then stir in the cream or coconut milk and simmer for an additional 5–10 minutes until heated through. This way, you’ll have a cozy, flavorful meal with minimal effort, just as delicious as if it were made fresh!
Indian Butter Chickpeas Variations
Feel free to explore these delightful twists to make Indian Butter Chickpeas even more exciting and suited to your taste!
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Vegan Option: Substitute heavy cream with coconut milk for a rich, plant-based sauce that’s just as creamy.
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Spicy Kick: Add extra red chili powder or chopped green chilies to ramp up the heat, perfect for spice enthusiasts!
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Coconut Bliss: Incorporate shredded coconut along with coconut milk for a subtle sweetness and delightful texture.
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Protein Boost: Mix in diced grilled chicken or paneer for a heartier dish that packs more protein and flavor.
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Sweet Touch: Add a tablespoon of brown sugar or maple syrup to balance the spices with a hint of sweetness.
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Herb Infusion: Experiment with different herbs like basil or mint in addition to cilantro for a unique, fragrant twist.
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Nutty Flavor: Toss in some roasted cashews or almonds for an added crunch and nutritional boost, truly elevating each bite.
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Vegetable Medley: Enhance the dish with chopped spinach, bell peppers, or peas to make it even more vibrant and nutritious.
Chef's Helpful Tips
- When making Indian Butter Chickpeas, be sure to sauté the onion until it’s golden for a deeper flavor base.
- Avoid adding too much salt initially; you can always adjust it at the end to ensure the spices shine.
- For a creamier sauce, let the heavy cream or coconut milk simmer gently rather than boiling it, which can separate the fats.
- Aim for a simmering temperature when adding the crushed tomatoes to develop a rich, cohesive sauce.
Indian Butter Chickpeas Recipe FAQs
What kind of chickpeas should I use for Indian Butter Chickpeas?
Absolutely! Canned chickpeas save time and are perfect for this recipe. Just be sure to drain and rinse them before adding them to the sauce to remove any excess salt and improve the overall flavor.
How long can I store Indian Butter Chickpeas?
Very! You can keep your Indian Butter Chickpeas in an airtight container in the fridge for up to 3 days. Let them cool completely before refrigerating to maintain that creamy texture.
Can I freeze Indian Butter Chickpeas?
Absolutely! To freeze, transfer the cooled dish to a freezer-safe container, leaving some space at the top for expansion. It will stay good for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat on the stovetop or in the microwave, adding a splash of water or cream if necessary.
What if the sauce is too thick after reheating?
If you find your sauce has thickened too much during storage or reheating, don’t worry! Simply stir in a little extra cream or water, a tablespoon at a time, until you reach your desired consistency. This will help you achieve that luscious, creamy texture again.
Are there any dietary considerations I should be aware of?
Definitely! If you’re planning to serve this dish to someone with dietary restrictions, feel free to use coconut milk as a substitute for heavy cream to make this recipe vegan-friendly. Additionally, consider checking if your guests are sensitive to specific spices or ingredients, like nuts, that may not be present in this dish but are common in Indian cuisine.
Can I adjust the spice level in the Indian Butter Chickpeas?
Of course! The red chili powder is perfect for adjusting the heat level to your liking. If you prefer a milder dish, start with less, then taste and add more as desired. The beauty of cooking is making it your own, so feel free to play around with the spices!
Indian Butter Chickpeas
Ingredients
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 inch Fresh ginger, grated
- 2 cups Canned chickpeas, drained
- 1 can Crushed tomatoes
- 1 cup Heavy cream or coconut milk for vegan option
- 2 tbsp Tomato paste
- 1 tbsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Turmeric
- 1 tsp Red chili powder to taste
- 1 tsp Salt to taste
- 1/4 cup Fresh cilantro, chopped
Method
- In a large skillet, melt the butter and olive oil over medium heat until shimmering.
- Add the chopped onion and sauté for about 5 minutes until softened and translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1–2 minutes until fragrant.
- Sprinkle in the garam masala, ground cumin, ground coriander, turmeric, and red chili powder. Cook for about 1 minute to toast the spices.
- Add the crushed tomatoes and tomato paste, stirring well to combine. Let the mixture simmer for about 5 minutes.
- Stir in the drained chickpeas and season with salt to taste. Cook for another 5 minutes to heat through.
- Lower the heat and stir in the heavy cream or coconut milk until well combined.
- Remove from heat and garnish with fresh cilantro.
- Serve hot with rice, naan, or your favorite bread.
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