Name: Indian Butter Chickpeas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tbsp butter; 540g 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 red chili, diced; 2 tsp garam masala; 0.5 tsp salt; 1 x 400g tin crushed tomatoes; 125ml heavy cream or coconut milk; ¼ – ½ lemon juice; Chopped cilantro to garnish

Introduction

Indian Butter Chickpeas is a rich and comforting vegetarian dish bursting with warm spices and creamy flavor. This easy recipe features tender chickpeas simmered in a buttery tomato sauce, perfect for a satisfying weeknight meal. It’s a delicious way to enjoy the flavors of Indian cuisine at home.

A white round pan filled with a thick orange curry with many small round pieces, likely paneer or vegetables, evenly spread in the sauce. The top is sprinkled with fresh green herbs, giving a contrast to the orange sauce. The pan is set on a white marbled surface, with a soft gray cloth partly visible to the side and some flatbread edges in the bottom left corner. The scene is brightly lit, showing the creamy texture and rich color of the curry. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter

540g 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 red chili, diced

2 tsp garam masala

0.5 tsp salt

1 x 400g tin crushed tomatoes

125ml heavy cream or coconut milk

¼ – ½ lemon juice

Chopped cilantro to garnish

Instructions

Step 1: Heat the butter in your pan until melted, then add the diced onion and sauté for 5-6 minutes until soft and translucent.

Step 2: Add the minced garlic and grated ginger; cook for another minute to release their aroma. Stir in the tomato paste and all spices—turmeric, cumin, coriander, chili powder, garam masala, and salt. Cook for 1-2 minutes, stirring continuously.

Step 3: Pour in the crushed tomatoes. At this stage, you can blend the sauce until smooth if you prefer a creamy texture, or leave it chunky for a rustic feel.

Step 4: Stir in the drained chickpeas and let them simmer in the sauce for about 10 minutes, allowing the flavors to meld.

Step 5: Reduce the heat and stir in the heavy cream or coconut milk and lemon juice until warmed through. Garnish with chopped cilantro before serving.

Tips & Variations

For a vegan option, replace butter with oil and use coconut milk instead of cream.

Adjust the chili powder or fresh chili according to your preferred heat level.

Serve with basmati rice or warm naan bread for a complete meal.

Blending the sauce creates a smoother texture, but leaving it chunky adds a nice rustic touch.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas fully before using. This ensures they are tender and ready to absorb the flavors of the sauce.

Is this dish spicy?

The heat level is mild to moderate depending on the amount of chili used. You can easily adjust the spice by using less chili or omitting it altogether.