Indian Butter Chickpeas

This Indian Butter Chickpeas recipe is a satisfying comfort food favorite! It’s the classic Indian dish traditionally made with chicken but with chickpeas for a delicious vegetarian option.

Next up, will be to add your dry spices (add as much cayenne as you prefer here) and then your diced tomatoes with the juices. I used fire roasted diced tomatoes for this recipe. After the mixture simmers for about 10 minutes, I purée it with my immersion blender for a smoother consistency. This is really optional. You could also smash the tomatoes in your pot using a potato masher which will yield a chunkier texture. I’ve enjoyed it both ways.

The final step will be to add your cream followed by your drained and rinsed chickpeas, season to taste and serve. Super easy, right?

The tomato-based gravy in this dish is rich and slightly creamy and loaded with Indian spices. It’s a robust and filling meal.

As I mentioned above, I really love these Indian Butter Chickpeas served with warm naan and rice. It’s such a cozy, comforting dish and just the perfect option when you’d want a vegetarian meal on the menu.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

You can choose to purée the butter sauce veggie mixture or just use a potato masher to mash your tomatoes for a chunkier texture. I puréed them for today’s recipe.

Indian Butter Chickpeas

Servings: 4 servings

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This Indian Butter Chickpeas recipe is a satisfying comfort food favorite! It's the classic Indian dish traditionally made with chicken but with chickpeas for a delicious vegetarian option. 

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Ingredients  

• 4 Tbsp. butter
• 1 1/2 cups yellow onion, chopped
• 1 tsp. kosher salt
• 3 cloves garlic, minced
• 1 Tbsp. fresh ginger, grated
• 2 tsp. garam masala
• 1 1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. cayenne, more or less as desired
• 2 14.5-oz. cans fire roasted diced tomatoes
• 1/2 cup heavy cream
• 2 15-oz. cans chickpeas, drained

Instructions 

• In a large, deep heavy skillet or Dutch oven melt butter over medium heat. Add onion and salt and cook until softened and golden brown, about 18-20 minutes, stirring often. Add your garlic and ginger and continue to cook for 1 minute.
• Stir in your garam masala, cumin, coriander and cayenne and cook for an additional minute. Add the tomatoes, undrained. Cook at a simmer for 8-10 minutes. Using an immersion blender or regular blender (in small batches) puree the mixture until smooth. Add the cream and stir until well combined. Add the chickpeas and continue to simmer for another 10 minutes until heated through. Season with salt and pepper to taste. Serve with white rice and warm naan bread for dipping, if desired.

Notes

I used 1/4 teaspoon of cayenne for this recipe, but feel free to use as much as you prefer.

I used canned fire roasted diced tomatoes here for a deeper, richer, smokier flavor. Regular diced tomatoes will work fine too if you have them on hand.

You can choose to purée the butter sauce veggie mixture or just use a potato masher to mash your tomatoes for a chunkier texture. I puréed them for today's recipe.

Keyword: chick peas, Comfort Food, healthy meals

Cuisine: Indian

Course: Main Dish