Easy Indian Butter Chickpeas Recipe

I put together Easy Indian Butter Chickpeas for Vegan Dinners using one unexpected pantry swap that rewrites the usual method.

I love how a can of chickpeas and unsalted butter turn into something that feels like a treat, even on a weekday. I wasn’t expecting much the first time I tried this Easy Indian Butter Chickpeas but it kept pulling me back, each spoonful more interesting than the last.

There’s a richness that doesn’t try too hard yet somehow tastes complicated, I can’t explain it. I bring it to Meatless Meals gatherings and everyone always asks what’s in it, then they fight over the last bits of Naan.

It’s the kind of recipe that feels fancy but is totally forgiving.

Ingredients

• Creamy, nutty legumes high in protein and fiber, keep you full and steady energy.
• Adds rich, silky flavor and calories, helps spices bloom, makes sauce lush.
• Brings tangy sweetness, vitamin C and color, balances creamy richness in sauce.
• Smooths heat, adds luxurious mouthfeel, dairy free cashew cream keeps vegans happy.
• Pungent aromatics that brighten flavor, add warmth and digestive benefits, punchy taste.
• Spice mix gives depth, warmth, earthly notes and mild heat, aromatic complexity.
• Dried fenugreek that adds bittersweet, savory edge and signature north Indian aroma.
• Fresh, herbaceous finish that brightens richness and adds a green pop.

Ingredient Quantities

• 2 (15 oz) cans chickpeas (about 3 cups) or 1 1/2 cups dried chickpeas, soaked and cooked
• 3 tbsp unsalted butter
• 1 tbsp vegetable oil or ghee
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated or 1 tbsp ginger paste
• 1 1/2 cups tomato puree or 2 medium tomatoes, pureed
• 1 tbsp tomato paste
• 1/2 cup heavy cream or 1/2 cup cashew cream for a dairy free option
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp Kashmiri or regular red chili powder, adjust to taste
• 1 tsp salt, more to taste
• 1 tsp kasuri methi, crushed (dried fenugreek leaves)
• 1 tsp sugar or a pinch of jaggery (optional)
• 1/2 cup water or vegetable broth
• 1 bay leaf, 1 small cinnamon stick and 2 green cardamom pods (optional whole spices)
• 2 tbsp chopped cilantro for garnish (optional)

How to Make this

1. Prep the chickpeas: if using canned, drain and rinse 2 cans but save about 1/4 cup of the can liquid (or use part of the 1/2 cup water/broth) for extra flavor; if using dried, soak overnight and cook until tender, about 1 1/2 cups dried gives ~3 cups cooked.

2. Heat 2 tbsp butter + 1 tbsp oil or ghee in a large skillet over medium heat. If using whole spices, add the bay leaf, cinnamon stick and cardamom pods now and fry 30 seconds till fragrant so they bloom.

3. Add the finely chopped onion and 1 tsp salt, sauté until deep golden, about 8 to 10 minutes, scraping up any browned bits – this step builds real flavor so dont rush it.

4. Stir in the minced garlic and grated ginger, cook 1 to 2 minutes until the raw smell is gone.

5. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tsp chili powder and 1 tbsp tomato paste; cook 2 to 3 minutes, stirring, until the spices smell toasted and the paste loses its raw edge.

6. Pour in 1 1/2 cups tomato puree (or blended tomatoes) and a pinch of sugar or a little jaggery if using; simmer uncovered 6 to 8 minutes until the sauce thickens and starts to look glossy.

7. Add the chickpeas, the reserved can liquid or 1/2 cup water or vegetable broth, stir, then simmer gently 10 to 15 minutes so the chickpeas soak up the sauce. For creamier texture mash about 1/2 cup of the chickpeas against the side of the pan or pulse a bit with an immersion blender.

8. Reduce heat to low and stir in 1/2 cup heavy cream or cashew cream and 1 tsp garam masala; let it simmer 3 to 4 minutes on low so the cream blends in without splitting. Taste and adjust salt and chili powder.

9. Finish by stirring in the last 1 tbsp butter, crushing 1 tsp kasuri methi between your palms and mixing it in, then remove the bay leaf/cinnamon/cardamom if you used them. Garnish with 2 tbsp chopped cilantro.

10. Serve hot with rice, naan or roti. Leftovers get better the next day, reheat gently and add a splash of water or cream if it thickened too much.

Equipment Needed

1. Large heavy skillet or sauté pan (10 to 12 inch), for browning the onion and simmering the sauce, gives even heat
2. Medium pot, for soaking and cooking dried chickpeas or warming broth if you need it
3. Cutting board and sharp chef’s knife, for chopping onion, mincing garlic and grating ginger
4. Can opener and fine mesh strainer or colander, to drain and rinse the cans and save about 1/4 cup liquid
5. Measuring cups and spoons, for tomato puree, cream and the spices — measure well, dont guess
6. Wooden spoon or heatproof spatula, great for scraping up those browned bits that make the dish taste real good
7. Immersion blender or potato masher, to mash about 1/2 cup chickpeas for a creamier texture
8. Microplane or box grater and optional garlic press, for ginger and garlic prep, saves time and gives better texture
9. Small bowl for holding spices and kasuri methi, plus a ladle or large serving spoon for plating

FAQ

Easy Indian Butter Chickpeas Recipe Substitutions and Variations

• Chickpeas: swap with equal amounts of canned cannellini or navy beans, or use cubed firm tofu, or cooked brown lentils for a quicker no-soak option.
• Heavy cream: use 1/2 cup full-fat canned coconut milk for dairy free, or 1/2 cup cashew cream, or 1/2 cup plain Greek yogurt (whisk and temper with a few tablespoons of the hot sauce from the pan before stirring in so it wont split).
• Kashmiri or red chili powder: replace with 1 tsp sweet paprika plus 1/4 tsp cayenne for similar color and heat, or 1 tsp regular chili powder (adjust to taste).
• Kasuri methi: if you dont have it use 1/4 tsp ground fenugreek, or 1/2 tsp dried thyme as a last resort for a herby note.

Pro Tips

– Brown the onions until they are deep golden and a little sticky, dont rush this step. Scrape and stir to lift the browned bits off the pan, they add tons of flavor. Use a mix of butter and oil or ghee so the butter wont burn while you get that color.

– Save and use some of the chickpea cooking or can liquid for simmering, it adds body and flavor. For a creamier, restaurant style sauce mash about 1/2 cup of the chickpeas into the pan or pulse briefly with an immersion blender so the sauce clings to the beans.

– Always toast your ground spices and cook the tomato paste well so the raw edge disappears, it makes the difference between bland and deep curry flavor. If you used whole spices, fry them briefly at the start to bloom their aroma, then fish them out before serving.

– Add the cream on very low heat and warm it gently so it doesnt split; better yet temper the cream by whisking in a few tablespoons of hot sauce first. Finish with the last bit of butter and crushed kasuri methi and let the curry sit for a bit or refrigerate overnight, the flavors will marry and taste even better the next day.

Easy Indian Butter Chickpeas Recipe

Recipe by Belinda Jay

0.0 from 0 votes

I put together Easy Indian Butter Chickpeas for Vegan Dinners using one unexpected pantry swap that rewrites the usual method.

Pin

Servings

4

servings

Calories

444

kcal

Equipment: 1. Large heavy skillet or sauté pan (10 to 12 inch), for browning the onion and simmering the sauce, gives even heat
2. Medium pot, for soaking and cooking dried chickpeas or warming broth if you need it
3. Cutting board and sharp chef’s knife, for chopping onion, mincing garlic and grating ginger
4. Can opener and fine mesh strainer or colander, to drain and rinse the cans and save about 1/4 cup liquid
5. Measuring cups and spoons, for tomato puree, cream and the spices — measure well, dont guess
6. Wooden spoon or heatproof spatula, great for scraping up those browned bits that make the dish taste real good
7. Immersion blender or potato masher, to mash about 1/2 cup chickpeas for a creamier texture
8. Microplane or box grater and optional garlic press, for ginger and garlic prep, saves time and gives better texture
9. Small bowl for holding spices and kasuri methi, plus a ladle or large serving spoon for plating

Ingredients

• 2 (15 oz) cans chickpeas (about 3 cups) or 1 1/2 cups dried chickpeas, soaked and cooked

• 3 tbsp unsalted butter

• 1 tbsp vegetable oil or ghee

• 1 medium yellow onion, finely chopped

• 4 garlic cloves, minced

• 1 tbsp fresh ginger, grated or 1 tbsp ginger paste

• 1 1/2 cups tomato puree or 2 medium tomatoes, pureed

• 1 tbsp tomato paste

• 1/2 cup heavy cream or 1/2 cup cashew cream for a dairy free option

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp garam masala

• 1/2 tsp turmeric

• 1 tsp Kashmiri or regular red chili powder, adjust to taste

• 1 tsp salt, more to taste

• 1 tsp kasuri methi, crushed (dried fenugreek leaves)

• 1 tsp sugar or a pinch of jaggery (optional)

• 1/2 cup water or vegetable broth

• 1 bay leaf, 1 small cinnamon stick and 2 green cardamom pods (optional whole spices)

• 2 tbsp chopped cilantro for garnish (optional)

Directions

• Prep the chickpeas: if using canned, drain and rinse 2 cans but save about 1/4 cup of the can liquid (or use part of the 1/2 cup water/broth) for extra flavor; if using dried, soak overnight and cook until tender, about 1 1/2 cups dried gives ~3 cups cooked.
• Heat 2 tbsp butter + 1 tbsp oil or ghee in a large skillet over medium heat. If using whole spices, add the bay leaf, cinnamon stick and cardamom pods now and fry 30 seconds till fragrant so they bloom.
• Add the finely chopped onion and 1 tsp salt, sauté until deep golden, about 8 to 10 minutes, scraping up any browned bits – this step builds real flavor so dont rush it.
• Stir in the minced garlic and grated ginger, cook 1 to 2 minutes until the raw smell is gone.
• Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tsp chili powder and 1 tbsp tomato paste; cook 2 to 3 minutes, stirring, until the spices smell toasted and the paste loses its raw edge.
• Pour in 1 1/2 cups tomato puree (or blended tomatoes) and a pinch of sugar or a little jaggery if using; simmer uncovered 6 to 8 minutes until the sauce thickens and starts to look glossy.
• Add the chickpeas, the reserved can liquid or 1/2 cup water or vegetable broth, stir, then simmer gently 10 to 15 minutes so the chickpeas soak up the sauce. For creamier texture mash about 1/2 cup of the chickpeas against the side of the pan or pulse a bit with an immersion blender.
• Reduce heat to low and stir in 1/2 cup heavy cream or cashew cream and 1 tsp garam masala; let it simmer 3 to 4 minutes on low so the cream blends in without splitting. Taste and adjust salt and chili powder.
• Finish by stirring in the last 1 tbsp butter, crushing 1 tsp kasuri methi between your palms and mixing it in, then remove the bay leaf/cinnamon/cardamom if you used them. Garnish with 2 tbsp chopped cilantro.
• Serve hot with rice, naan or roti. Leftovers get better the next day, reheat gently and add a splash of water or cream if it thickened too much.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 322g
• Total number of serves: 4
• Calories: 444kcal
• Fat: 26g
• Saturated Fat: 11.7g
• Trans Fat: 0.13g
• Polyunsaturated: 6.8g
• Monounsaturated: 7.5g
• Cholesterol: 56mg
• Sodium: 825mg
• Potassium: 642mg
• Carbohydrates: 42g
• Fiber: 11.4g
• Sugar: 11.8g
• Protein: 11.8g
• Vitamin A: 700IU
• Vitamin C: 11mg
• Calcium: 88mg
• Iron: 4mg