Indian Butter Chickpeas
A creamy, spiced chickpea dish that offers all the flavors of traditional butter chicken without the meat, perfect for a comforting meal.
Equipment
- Large Pan
- Skillet
Ingredients
- 2 tablespoons Butter
- 540 g Chickpeas drained and rinsed
- 1 medium 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 can Crushed Tomatoes (400g tin)
- 125 ml Heavy Cream or coconut milk
- 0.25 to 0.5 Lemon Juice to taste
Instructions
- Melt the butter in a large pan over medium heat.
- Add diced red onion and sauté for 5-6 minutes until soft and translucent.
- Incorporate minced garlic and grated ginger, cooking for another minute.
- Stir in tomato paste, turmeric, ground cumin, ground coriander, chili powder, garam masala, and salt. Cook for 1-2 minutes.
- Pour in the crushed tomatoes and add the rinsed chickpeas. Simmer for about 10 minutes.
- Stir in heavy cream or coconut milk and lemon juice. Heat gently until warmed through.
- Garnish with chopped cilantro before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days.