Description
Easy Indian Butter Chickpeas are creamy, spiced, and comforting. A vegan-friendly dish with coconut milk, chickpeas, and aromatic spices perfect for serving with rice or naan.
Ingredients
- 4 tablespoons butter, divided
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons garam masala
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 (6 oz / 170 g) can tomato paste
- 1 (14 oz / 400 g) can diced tomatoes
- 1 (14 oz / 400 g) can full-fat coconut milk
- 3 (15.5 oz / 440 g) cans chickpeas, drained and rinsed
- 1 tablespoon cornstarch (or arrowroot powder)
- 4 tablespoons heavy cream
Instructions
- Melt 2 tablespoons butter in a large pot over medium-high heat. Add onions and sauté 5 minutes until translucent.
- Add garlic and sauté 1 minute until fragrant.
- Add ginger and spices; sauté 30 seconds. Stir in tomato paste.
- Add diced tomatoes and 3/4 can of water. Simmer 10 minutes, covered.
- Remove from heat; add coconut milk and blend until smooth.
- Return to heat, add chickpeas, simmer 20–25 minutes.
- Whisk cornstarch and heavy cream; add along with remaining 2 tablespoons butter, simmer 5 minutes until thickened.
- Adjust seasoning and garnish with fresh cilantro. Serve with rice or naan.
Notes
- Adjust cayenne pepper for desired heat level.
- For vegan, substitute butter and cream with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Saute / Simmer
- Cuisine: Indian