Description
A delightful vegetarian twist on the classic Butter Chicken, Indian Butter Chickpeas combine rich, buttery chickpeas with a fragrant tomato sauce.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups crushed tomatoes
- 1/2 cup cream
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Start by gathering all your ingredients; having everything within reach makes cooking smoother.
- Chop the onion, mince the garlic, and grate the ginger.
- In a large skillet, melt the butter over medium heat.
- Once melted, add the chopped onions and sauté for about 5 minutes until they turn soft and translucent.
- Stir in the garlic and ginger, cooking for an additional minute until fragrant.
- Add the crushed tomatoes and stir to combine; let it simmer for about 10 minutes.
- Stir in the chickpeas and add the spices: garam masala, cumin, paprika, salt, and pepper.
- Pour in the cream, reducing the heat to low, and let it simmer for another 5-10 minutes.
- Once the sauce thickens, serve the butter chickpeas into bowls and garnish with freshly chopped cilantro.
- Enjoy with naan or rice.
Notes
For a vegan option, substitute butter with coconut oil and cream with coconut cream. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg