Indian Butter Chickpeas
400kcal
Ingredients
For the Base
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 inch Fresh ginger, grated
For the Chickpeas and Sauce
- 2 cups Canned chickpeas, drained
- 1 can Crushed tomatoes
- 1 cup Heavy cream or coconut milk for vegan option
- 2 tbsp Tomato paste
For the Spices
- 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
For the Finish
- 1/4 cup Fresh cilantro, chopped
Method
How to Make Indian Butter Chickpeas
- 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.
Nutrition
Serving1servingCalories400kcalCarbohydrates35gProtein10gFat25gSaturated Fat10gPolyunsaturated Fat2gMonounsaturated Fat10gCholesterol30mgSodium600mgPotassium600mgFiber8gSugar6gVitamin A1000IUVitamin C5mgCalcium50mgIron3mg
Notes
For a creamier sauce, simmer gently rather than boiling. Adjust salt at the end for optimal flavor.