Description
This Indian Butter Chickpeas recipe offers a rich, creamy, and flavorful vegetarian twist on the classic butter chicken. Packed with aromatic spices and tender chickpeas in a luscious tomato-cream sauce, it’s perfect with jasmine rice or naan for a comforting meal.
Ingredients
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4 tbsp unsalted butter
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1 yellow onion, finely chopped
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1 tsp kosher salt, divided (or more to taste)
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1/2 cup tomato paste
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1/2 serrano chile, seeded and finely chopped
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1 tbsp grated or finely chopped peeled ginger
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2 (14.5-oz.) cans chickpeas, drained and rinsed
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1/8 tsp baking soda
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1 tsp garam masala
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1 tsp ground cumin
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1 tsp Kashmiri chili powder (or 3/4 tsp paprika + 1/4 tsp cayenne)
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1 cup heavy cream
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1 tbsp dried fenugreek leaves (kasoori methi, optional)
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1/4 cup finely chopped fresh cilantro
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Cooked jasmine rice or naan, for serving
Instructions
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Sauté Aromatics:
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In a large, high-sided skillet, melt butter over medium heat.
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Add onion and 1/2 tsp salt; cook until softened (~7 minutes).
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Stir in tomato paste and cook, stirring constantly, until darkened (4-5 minutes).
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Add serrano chile and ginger; cook until fragrant (~1 minute).
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Toast Spices & Chickpeas:
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Stir in chickpeas and baking soda.
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Add garam masala, cumin, and chili powder; cook, stirring frequently, until fragrant (~30 seconds).
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Simmer the Sauce:
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Stir in heavy cream, fenugreek (if using), remaining 1/2 tsp salt, and 1 cup water.
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Bring to a simmer over medium-high heat, then reduce heat to low.
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Let it simmer, stirring occasionally, until the sauce thickens (10-15 minutes).
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Serve & Garnish:
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Taste and adjust salt if needed.
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Spoon chickpeas over rice or naan and sprinkle with chopped cilantro.
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Enjoy warm!
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Notes
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For a spicier dish, add more serrano chile or cayenne pepper.
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If fenugreek leaves (kasoori methi) are unavailable, the dish will still be delicious without them, but they add a unique, aromatic flavor.
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This recipe can be served with rice or naan for a complete meal.
Nutrition
- Serving Size: 1 plate (1/4 of the recipe)
- Calories: 400-450 kcal
- Sugar: 5-7 g
- Sodium: 800-900 mg
- Fat: 25-28 g
- Saturated Fat: 12-15 g
- Unsaturated Fat: 7-9 g
- Trans Fat: 0 g
- Carbohydrates: 40-45 g
- Fiber: 8-10 g
- Protein: 10-12 g
- Cholesterol: 40-45 mg