Indian Butter Chickpeas
A delightful vegetarian twist on traditional Butter Chicken, Indian Butter Chickpeas offers rich flavors and comforting pleasures without the meat. Perfect for quick dinners or cozy weekend meals.
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tablespoons butter Can substitute with coconut oil for a vegan version
- 1 none onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can diced tomatoes
- 1 cup heavy cream or coconut milk Use coconut milk for a vegan version
- to taste none salt
- none none Fresh cilantro for garnish
Instructions
Preparation
- In a large pan, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the garam masala, cumin, and coriander; sauté for 30 seconds.
- Pour in the diced tomatoes and bring to a simmer.
- Add the chickpeas, stirring to combine.
- Reduce heat and stir in the heavy cream or coconut milk.
- Cook for 10–15 minutes, allowing flavors to meld.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
For an extra kick, add a pinch of red chili powder or cayenne pepper when sautéing the spices. To store, allow to cool before transferring to an airtight container; refrigerate for up to 3 days.