Indian Butter Chickpeas
A creamy and flavorful vegetarian dish made with chickpeas simmered in a rich, spiced tomato-based sauce.
Equipment
- Large Pan
Ingredients
- 2 tablespoons Butter
- 540 g Chickpeas Drained and rinsed
- 1 large Red Onion Diced
- 2 cloves Garlic Minced
- 1 tablespoon Fresh Ginger Grated
- 1 teaspoon Tomato Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 0.5 teaspoon Ground Coriander
- 0.5 teaspoon Chili Powder Or 1 red chili, diced
- 2 teaspoons Garam Masala
- 0.5 teaspoon Salt To taste
- 1 tin Crushed Tomatoes 400g
- 125 ml Heavy Cream or Coconut Milk
- 0.25 to 0.5 Lemon Juice To taste
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Melt butter in a large pan over medium heat.
- Add diced red onion and sauté for 5-6 minutes until soft and translucent.
- Stir in minced garlic and grated ginger; cook for 1 minute.
- Add tomato paste, turmeric, cumin, coriander, chili powder, garam masala, and salt. Cook for 1-2 minutes.
- Pour in the crushed tomatoes and combine well. You can blend for a smoother sauce if desired.
- Add chickpeas and stir to coat. Simmer for 10 minutes.
- Stir in heavy cream or coconut milk and lemon juice. Heat gently without boiling.
- Garnish with chopped cilantro before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.