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Indian Butter Chickpeas served with rice and naan

Indian Butter Chickpeas Recipe

Tender chickpeas simmered in a warmly spiced tomato-butter sauce and finished with cream and lemon. This easy vegetarian dinner comes together in one skillet in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

Butter Chickpeas
  • 2 tablespoons unsalted butter or ghee
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger finely grated
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon mild chili powder optional
  • 1 can crushed tomatoes 14 to 15 ounces
  • 1/2 cup low-sodium vegetable broth plus more as needed
  • 2 cans chickpeas 15 ounces each, drained and rinsed
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 tablespoon fresh lemon juice plus more to taste
  • 3/4 teaspoon fine salt or to taste
  • 1/4 cup fresh cilantro chopped, for serving

Equipment

  • Large deep skillet or sauté pan
  • Wooden spoon
  • Fine grater for ginger and garlic

Method
 

  1. Melt the butter in a large deep skillet over medium heat. Add the onion and a pinch of the salt. Cook for 5 to 6 minutes, stirring often, until soft and lightly golden.
  2. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant.
  3. Add the tomato paste, garam masala, cumin, coriander, turmeric, and chili powder. Cook for 60 to 90 seconds, stirring constantly, until the paste darkens slightly.
  4. Pour in the crushed tomatoes and vegetable broth. Scrape up any browned bits and simmer for 5 minutes.
  5. Stir in the drained chickpeas and remaining salt. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the sauce is thick and coats the chickpeas. Add a splash of broth if needed.
    Creamy Indian butter chickpeas simmering in a skillet
  6. Reduce the heat to low. Stir in the cream and warm gently without boiling. Add the lemon juice, taste for seasoning, and garnish with cilantro. Serve with rice or naan.
    Indian butter chickpeas served with basmati rice and naan

Notes

  • Use full-fat coconut milk and vegan butter for a dairy-free vegan version.
  • For a smoother sauce, blend the tomato mixture before adding the chickpeas.
  • Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
  • Add extra broth or water when reheating because the sauce thickens as it rests.