why make this recipe
Indian Butter Chickpeas is creamy, warm, and quick to cook. It uses simple store-bought cans and common spices. You get a tasty, filling meal with little work.
introduction
This dish mixes chickpeas, tomatoes, butter or ghee, and warm spices. It makes a rich, mild curry that many people like. If you like simple breakfast or light sides, you can also try a soft buttermilk pancake recipe for a quick start to the day.
how to make Indian Butter Chickpeas
This recipe cooks fast and keeps flavor strong. Follow the steps and taste as you go.
Ingredients :
1 can chickpeas, drained and rinsed, 2 tablespoons butter or ghee, 1 onion, finely chopped, 3 cloves garlic, minced, 1 teaspoon ginger, grated, 1 can diced tomatoes, 1/2 cup heavy cream or coconut milk, 1 tablespoon garam masala, 1 teaspoon cumin, 1 teaspoon paprika, Salt and pepper to taste, Fresh cilantro for garnish
Directions :
- In a large pan, melt the butter or ghee over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for an additional minute.
- Add the diced tomatoes, chickpeas, garam masala, cumin, paprika, salt, and pepper to the pan.
- Simmer for about 15 minutes, allowing the flavors to meld.
- Stir in the heavy cream or coconut milk and simmer for another 5 minutes.
- Serve hot, garnished with fresh cilantro.
how to serve Indian Butter Chickpeas
Serve this dish hot over rice or with flatbread. For a mix of textures, add a side salad and plain yogurt. You can also offer a buttery pastry on the side like buttery shrimp stuffed croissants for a special treat.
how to store Indian Butter Chickpeas
Let the curry cool to room temperature. Put it in an airtight container and store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it becomes too thick. You can freeze for up to 2 months; thaw in the fridge before reheating.
tips to make Indian Butter Chickpeas
- Use ghee for a richer, more traditional flavor.
- Taste and adjust salt and spices at the end.
- If you like a smoother curry, blend half the chickpeas before adding the cream. Try a warm soup like butternut squash lentil soup when you want a lighter meal.
- Use coconut milk to keep it dairy-free.
variation (if any)
- Add spinach or kale in the last 5 minutes for a green boost.
- Toss in cooked paneer or tofu cubes for more protein.
- Make it spicier with chili powder or fresh chopped chilies.
FAQs
Q: Can I use dry chickpeas instead of canned?
A: Yes. Soak and cook dry chickpeas until tender, then use them in the recipe.
Q: Can I make this dairy-free?
A: Yes. Use coconut milk instead of heavy cream and use oil instead of butter.
Q: How long does it take to cook?
A: About 25 to 30 minutes total, mostly simmer time.
Q: Can I reduce the cream?
A: Yes. You can use less cream or skip it for a lighter tomato-chickpea curry.
Conclusion
For an easy, creamy vegetarian curry, this Indian Butter Chickpeas recipe is a great choice; you can also compare methods with the Best Indian Butter Chickpeas Recipe – Delish.
Indian Butter Chickpeas
Ingredients
Method
- In a large pan, melt the butter or ghee over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for an additional minute.
- Add the diced tomatoes, chickpeas, garam masala, cumin, paprika, salt, and pepper to the pan.
- Simmer for about 15 minutes, allowing the flavors to meld.
- Stir in the heavy cream or coconut milk and simmer for another 5 minutes.
- Serve hot, garnished with fresh cilantro.