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.
‘Tis the season for some delicious comfort food folks and today we’re making it Indian-style.
If you’re not familiar with Indian Butter Chicken it’s a type of curry dish traditionally made with chicken in a spicy tomato butter sauce that originated in New Delhi. I’m changing things up today and making mine with chickpeas for a delicious vegetarian option.
Why You’ll Love this Recipe
This Indian Butter Chickpeas recipe takes no time to make and if you’re a fan of chickpeas this dish is for you. I absolutely love it served with warm naan and rice.
You’ll also only need a handful of ingredients to make this dish and the ingredients aren’t super expensive.
Ingredients You’ll Need
- yellow onion
- kosher salt
- fresh ginger
- garam masala
- diced tomatoes
- heavy cream
First, you’ll melt some butter in a large, deep heavy skillet or Dutch oven. Then you’ll add your onion and cook until softened and golden brown, about 18-20 minutes followed by your garlic and ginger.
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!
A Few Cook’s Notes for Indian Butter Chickpeas
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.
More Delicious Vegetarian Meals to Enjoy
- 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
- 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.