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.

Prep Time15

Cook Time40

Total Time55

Course: Main Dish

Cuisine: Indian

Keyword: chick peas, Comfort Food, healthy meals

Servings: servings

Calories: 259kcal

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.

Nutrition