Indian Butter Chickpeas are a creamy, spiced chickpea dish that cooks fast and tastes rich.
- introduction to Indian Butter Chickpeas
- why make Indian Butter Chickpeas
- how to make Indian Butter Chickpeas
- Ingredients for Indian Butter Chickpeas :
- Directions for Indian Butter Chickpeas :
- how to serve Indian Butter Chickpeas
- how to store Indian Butter Chickpeas
- tips to make Indian Butter Chickpeas
- variation for Indian Butter Chickpeas (if any)
- FAQs about Indian Butter Chickpeas
introduction to Indian Butter Chickpeas
Indian Butter Chickpeas are warm, easy, and full of spices in a smooth sauce. This dish cooks in one pot and works well for weeknights or a simple dinner with friends.
You can pair it with roasted vegetables like butternut squash and Brussels sprouts for a full meal that balances flavors and textures.
why make Indian Butter Chickpeas
Indian Butter Chickpeas give you rich flavor with very little work. The coconut milk and butter make a soft, creamy sauce that clings to the chickpeas.
This recipe uses pantry staples and needs no long prep. It is great for meat-free meals and for people who want a warm, filling dish.
how to make Indian Butter Chickpeas
Indian Butter Chickpeas cook in one pot and take about 20–30 minutes. You only need to simmer the ingredients until the flavors blend.
If you want to explore other simple rich dishes, try a seafood idea like the buttery shrimp for a different protein option.
Ingredients for Indian Butter Chickpeas :
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 cup diced tomatoes (canned or fresh)
- 2 tablespoons butter (or vegan butter)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Salt to taste
Directions for Indian Butter Chickpeas :
- In a large pot, combine chickpeas, coconut milk, diced tomatoes, butter, garam masala, cumin, turmeric, and salt.
- Bring to a simmer over medium heat.
- Cook for about 20-30 minutes until heated through and flavors are combined.
- Serve warm with rice or naan.
how to serve Indian Butter Chickpeas
How you serve Indian Butter Chickpeas makes the meal complete. Serve it hot over plain rice or with warm naan to soak up the sauce.
You can also serve it with a light side or fish for contrast, such as cod with brown butter and pine nuts or a simple salad.
how to store Indian Butter Chickpeas
Store Indian Butter Chickpeas in an airtight container in the fridge for up to 4 days. Let the dish cool before covering to keep it safe.
To reheat, warm on the stove over low heat or microwave in short bursts until hot. Add a splash of water or coconut milk if the sauce thickened.
tips to make Indian Butter Chickpeas
- Use canned chickpeas for speed and ease.
- Taste and add salt at the end to avoid over-salting.
- Use vegan butter to keep the dish plant-based.
- Stir occasionally while simmering to keep the sauce smooth.
variation for Indian Butter Chickpeas (if any)
- Add spinach or kale in the last 5 minutes for greens.
- Stir in cooked potatoes for a heartier meal.
- Use crushed tomatoes for a thicker sauce if you like.
FAQs about Indian Butter Chickpeas
Q: Can I use dried chickpeas instead of canned?
A: Yes. Soak and cook dried chickpeas until tender, then follow the recipe. Dried beans add time but can improve texture.
Q: Is this recipe vegan?
A: It can be. Use vegan butter instead of dairy butter and check your canned goods for any animal products.
Q: Where can I buy garam masala and other spices?
A: You can buy spices online or at many grocery stores. Buy it here if you need a quick option.
Q: Can I freeze Indian Butter Chickpeas?
A: Yes. Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.
Q: How spicy is this dish?
A: This recipe is mild. Add chili powder or fresh chilies if you want more heat.
Indian Butter Chickpeas
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed Use canned for speed.
- 1 can coconut milk Provides creaminess.
- 1 cup diced tomatoes Canned or fresh.
- 2 tablespoons butter Can substitute with vegan butter.
- 2 teaspoons garam masala Key spice for flavor.
- 1 teaspoon ground cumin Adds warmth.
- 1/2 teaspoon turmeric For color and health benefits.
- Salt to taste Salt to taste Adjust at the end to avoid over-salting.
Instructions
Cooking
- In a large pot, combine chickpeas, coconut milk, diced tomatoes, butter, garam masala, cumin, turmeric, and salt.
- Bring to a simmer over medium heat.
- Cook for about 20-30 minutes until heated through and flavors are combined.
- Serve warm with rice or naan.
