Description
Indian Butter Chickpeas is a rich and flavorful vegetarian dish that combines tender chickpeas simmered in a spiced tomato-based creamy sauce, enhanced with butter and aromatic spices. This comforting recipe is perfect served with steamed rice, naan, or roti, offering a delightful Indian-inspired meal that is both satisfying and easy to prepare.
Ingredients
Scale
For the Chickpeas:
- 2 cans (15 oz each) chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated or minced
- 1 can (15 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt, to taste
For the Creamy Sauce:
- 1/2 cup heavy cream (can substitute with coconut cream for vegan option)
- 2 tablespoons unsalted butter
- Fresh cilantro, chopped for garnish
Instructions
- Heat Oil: In a large skillet or saucepan, heat 2 tablespoons of vegetable oil over medium heat until hot but not smoking.
- Add Cumin Seeds: Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until fragrant, releasing their nutty aroma.
- Sauté Onions: Add the finely chopped onion and cook, stirring occasionally, until golden brown and soft, about 5-7 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for 1-2 minutes, continuing to stir until the mixture smells fragrant.
- Add Tomatoes: Pour in the crushed tomatoes and tomato paste, mixing well. Let the sauce cook for approximately 5 minutes to thicken and develop flavor.
- Add Spices: Incorporate garam masala, ground coriander, ground cumin, turmeric powder, red chili powder, and salt. Stir thoroughly and cook for another 2-3 minutes to allow the spices to meld.
- Add Chickpeas: Mix in the rinsed and drained chickpeas, ensuring they are well coated with the spiced tomato sauce.
- Simmer: Pour in 1/2 cup of water (adjust for desired sauce consistency), bring to a simmer, and cook for 10 minutes to blend all the flavors together.
- Add Cream and Butter: Reduce heat to low, then stir in the heavy cream and unsalted butter until fully integrated and heated through. Taste and adjust seasoning if needed.
- Garnish: Remove the pan from heat and sprinkle with freshly chopped cilantro for a fresh, vibrant finish.
- Enjoy: Serve the Indian Butter Chickpeas hot with steamed rice, naan, or roti for a comforting and delicious meal.
Notes
- You can substitute heavy cream with coconut cream for a vegan-friendly version of this dish.
- Adjust the red chili powder to control the heat level according to your preference.
- Rinsing canned chickpeas helps reduce sodium and improves flavor.
- This dish pairs well with various Indian breads or plain basmati rice.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
