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Easy Indian Butter Chickpeas Recipe

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★★★★★

4.8 from 85 reviews

A creamy and flavorful Easy Indian Butter Chickpeas recipe that combines aromatic spices, tomato, and coconut milk to create a rich, comforting dish perfect for a hearty vegetarian meal. Creamy chickpeas simmered in a spiced butter tomato sauce make it a delightful main course served with rice or flatbread.

Ingredients

Scale

Butter & Dairy

  • 4 tablespoons butter, divided
  • 4 tablespoons heavy cream

Vegetables & Aromatics

  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger

Spices

  • 2 tablespoons garam masala
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper (adjust to taste)
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt

Canned & Jarred

  • 1 (6 oz / 170 gr) can tomato paste
  • 1 (14 oz / 400 gr) can diced tomatoes
  • 1 (14 oz / 400 gr) can full-fat coconut milk (recommended: Aroy-D)
  • 3 (15.5 oz / 440 gr) cans chickpeas, drained and rinsed

Other

  • 1 tablespoon cornstarch (or arrowroot powder)

Instructions

  1. Sauté Onions: Melt 2 tablespoons of butter in a large pot or saucepan over medium-high heat. Add the finely chopped onions and a pinch of salt. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and soft.
  2. Add Garlic: Add the minced garlic to the pot and sauté for 1 minute until fragrant, ensuring the garlic doesn’t burn.
  3. Add Ginger and Spices: Stir in the freshly grated ginger and all the spices—garam masala, curry powder, turmeric, cayenne pepper, ground cumin, and salt. Sauté for 30 seconds until the spices release their aroma.
  4. Incorporate Tomato Paste: Add the can of tomato paste and stir well, coating the spices and onions to build a rich base for the sauce.
  5. Add Tomatoes and Water: Pour in the canned diced tomatoes along with water to fill the tomato can three-quarters full. Add this water to the pot. Stir everything together.
  6. Simmer Sauce: Bring the mixture to a low simmer, cover the pot, and let it cook for 10 minutes, stirring occasionally to prevent sticking.
  7. Blend the Sauce: Remove the pot from the heat. Add the full-fat coconut milk. Using an immersion blender, purée the mixture until smooth and creamy, creating a luscious sauce.
  8. Add Chickpeas and Simmer: Return the pot to the heat, add the drained and rinsed chickpeas, stir well to combine. Cover and let simmer gently for about 20 to 25 minutes, stirring every so often to prevent sticking.
  9. Prepare Thickening Slurry: In a small bowl, whisk together the cornstarch and heavy cream to form a slurry. Add this mixture along with the remaining 2 tablespoons of butter into the simmering chickpeas.
  10. Thicken Sauce: Continue to simmer the sauce for an additional 5 minutes, stirring carefully until the sauce thickens and the butter is fully incorporated.
  11. Adjust Seasoning and Serve: Taste the dish and adjust salt or cayenne pepper as needed. Garnish with chopped fresh cilantro or parsley. Serve hot with rice or Indian flatbreads like naan or roti.

Notes

  • You can adjust the cayenne pepper to control the spice level according to your taste.
  • For a vegan option, substitute butter and heavy cream with plant-based alternatives like coconut oil and coconut cream.
  • Using full-fat coconut milk adds richness, but light coconut milk can be used for a lighter version.
  • Simmer gently to avoid burning the tomato paste at the bottom of the pot.
  • If you don’t have an immersion blender, cool the sauce slightly and blend in batches using a regular blender.
  • This dish pairs well with basmati rice, naan, or other flatbreads.

Keywords: Indian butter chickpeas, easy chickpea curry, vegetarian Indian recipe, chickpea curry with coconut milk, butter chickpeas recipe

Find it online: https://miarosetti.com/easy-indian-butter-chickpeas-recipe/