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Indian Butter Chickpeas

A creamy and easy one-pan dish featuring chickpeas in a buttery sauce with a delightful spice blend, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 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
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  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

Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. When reheating, add a splash of cream or water to revive the texture.