Description
This Indian Butter Chickpeas recipe is a creamy and flavorful vegetarian dish that is perfect for a cozy dinner. The combination of spices, chickpeas, and cream creates a satisfying meal that pairs well with rice or naan.
Ingredients
Scale
For the Butter Chickpeas:
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) tomato sauce
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1/2 cup heavy cream or coconut cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- cooked basmati rice or naan for serving
Instructions
- In a large skillet, melt butter with oil over medium heat. Add onion and sauté until softened and lightly golden.
- Stir in garlic and ginger, cooking for 1 minute.
- Add garam masala, cumin, coriander, turmeric, and cayenne, and cook for another 30 seconds.
- Pour in tomato sauce, stir well, and bring to a simmer.
- Add chickpeas, salt, and pepper. Reduce heat and cook for 10 minutes.
- Stir in cream and simmer for 5 more minutes until heated through.
- Remove from heat, sprinkle with fresh cilantro, and serve hot with rice or naan.
Notes
- For a vegan version, use coconut cream instead of heavy cream and plant-based butter.
- Adjust spice level by increasing or decreasing cayenne pepper.
- This dish can be made ahead and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 8 g
- Sodium: 660 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 35 mg
