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Indian Butter Chickpeas

A creamy and flavorful dish that features chickpeas in a buttery sauce mixed with aromatic spices, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons butter or vegan butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 can crushed tomatoes
  • 1 cup heavy cream or coconut milk For a vegan option, use coconut milk.
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Cooking
  1. In a large pan, melt the butter over medium heat.
  2. Add the diced onion and sauté until translucent.
  3. Stir in garlic and ginger, cooking for another minute.
  4. Add the garam masala and cumin, stirring to combine.
  5. Pour in the crushed tomatoes and let simmer for 5 minutes.
  6. Add the chickpeas and cream (or coconut milk), stirring well.
  7. Allow to simmer for another 15 minutes, until heated through and thickened.
  8. Season with salt and pepper.
  9. Serve warm, garnished with fresh cilantro.

Notes

This dish can be stored in the fridge for up to 4 days. For longer storage, freeze for up to 2 months. Reheat on low heat, adding a splash of water if it gets too thick.