Indian Butter Chickpeas
Dive into the rich, aromatic world of Indian cuisine with this delightful vegetarian take on a classic. Tender chickpeas simmered in a luscious, spiced tomato-cream sauce create a meal that's both deeply satisfying and incredibly flavorful. It’s a comforting dish perfect for a weeknight dinner or an impressive weekend feast, offering all the creaminess and spice you love in a butter sauce.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A comforting and deeply flavorful vegetarian rendition of a beloved Indian classic, offering a plant-based delight.
- Ready in under an hour from start to finish, making it a perfect solution for a delicious and quick weeknight meal.
- Packed with a harmonious blend of aromatic spices and a lusciously creamy texture that satisfies every palate.
- Naturally protein-rich from the chickpeas, offering a wholesome, fiber-filled, and incredibly satisfying meal option.
- Incredibly versatile for serving, pairing wonderfully with fluffy rice, warm naan bread, or even healthy quinoa.
Ingredients
- 56g (4 tablespoons) unsalted butter
- 1 medium yellow onion, finely chopped
- 5g (1 teaspoon) kosher salt, or to taste, divided
- 120ml (1/2 cup) tomato paste
- 1/2 serrano chili, deseeded and finely chopped (adjust to your spice preference)
- 15g (1 tablespoon) freshly grated or finely chopped peeled ginger
- 2 cans (each 410g/14.5 oz.) chickpeas, drained and thoroughly rinsed
- 0.6g (1/8 teaspoon) baking soda
- 5g (1 teaspoon) garam masala
- 5g (1 teaspoon) ground cumin
- 5g (1 teaspoon) Kashmiri chili powder, or 3.75g (3/4 teaspoon) paprika plus 1.25g (1/4 teaspoon) cayenne pepper
- 240ml (1 cup) heavy cream
- 240ml (1 cup) water
- 2g (1 tablespoon) dried fenugreek leaves (kasoori methi), optional
- 10g (1/4 cup) fresh cilantro leaves, torn or coarsely chopped, for garnish
- Cooked jasmine rice or warm naan bread, for serving
Instructions
- In a large, high-sided skillet or Dutch oven, melt the butter over medium heat. Add the finely chopped yellow onion along with 2.5g (1/2 teaspoon) of the kosher salt. Cook, stirring occasionally, until the onion softens and becomes translucent, which typically takes about 7 minutes. This gentle cooking process allows the onion to release its natural sweetness and form a crucial aromatic foundation for the sauce.
- Stir in the tomato paste and continue to cook, stirring constantly, until it darkens in color and starts to caramelize, usually 4 to 5 minutes. This step is crucial for deepening the tomato flavor, enhancing its richness, and removing any raw acidity. Next, add the deseeded and finely chopped serrano chili and the freshly grated or chopped ginger. Cook, stirring continuously, until these aromatics become fragrant and the tomato paste begins to stick slightly to the bottom of the pan, about 1 minute more, indicating their flavors are well-developed.
- Add the drained and rinsed chickpeas along with the baking soda. Stir well to combine, ensuring the chickpeas are thoroughly coated with the aromatic mixture. The baking soda helps to soften the chickpeas slightly and allows them to absorb the robust flavors of the sauce more effectively. Then, incorporate the garam masala, ground cumin, and Kashmiri chili powder (or the paprika and cayenne blend). Cook, stirring frequently, for about 30 seconds, allowing the spices to bloom in the hot oil and become fragrant, thoroughly combining with the chickpeas.
- Pour in the heavy cream and 240ml (1 cup) of water, then add the dried fenugreek leaves (kasoori methi) if you are using them, and the remaining 2.5g (1/2 teaspoon) of kosher salt. Bring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low and continue to cook, stirring occasionally, for 10 to 15 minutes, or until the sauce has thickened and reduced to your desired consistency. Taste and adjust seasoning with more salt if needed, ensuring the flavor is perfectly balanced.
- Once the sauce has reached its ideal richness and consistency, remove the skillet from the heat. Top the Indian Butter Chickpeas generously with the fresh cilantro leaves, torn or coarsely chopped, for a bright, fresh finish that complements the rich sauce.
- To serve, divide warm jasmine rice among bowls or plates. Spoon the luscious chickpea mixture generously over the rice, ensuring each serving gets plenty of the rich, spiced sauce. Alternatively, serve with warm naan bread for dipping, allowing guests to scoop up every last bit of the delicious curry.
Tools You’ll Need
- Large, high-sided skillet or Dutch oven
- Measuring cups and spoons
- Chopping board
- Sharp chef's knife
- Microplane grater (for ginger, optional)
- Wooden spoon or heat-resistant spatula for stirring
Essential Success Tips
- Sauté the onions until truly softened and translucent, not just limp; this extended cooking caramelizes their sugars, building the foundational sweetness and crucial depth of flavor for the sauce.
- Do not rush the tomato paste step – cooking it down until it darkens and adheres slightly to the pan concentrates its flavor, mellows its acidity, and removes any raw taste, contributing significantly to the sauce's richness.
- Rinse the canned chickpeas thoroughly under cold running water to remove excess sodium and improve their texture, ensuring they absorb the curry's flavors effectively without being overly salty.
- Always toast your dry spices briefly with the aromatics before adding liquids; this 'blooming' process in hot oil enhances their fragrance and flavor significantly, unlocking their full aromatic potential.
- Allow the sauce to simmer gently for the full recommended time, stirring occasionally. This ensures it reduces to the desired consistency and allows all the complex flavors to meld beautifully, creating a harmonious and well-rounded dish.
Professional Cooking Secrets
- To achieve an extra silky and naturally thickened sauce without adding more cream, blend about 1/4 to 1/3 of the cooked chickpeas with a splash of water or cream until smooth, then stir this paste back into the main pot. This adds body and creaminess.
- For an intriguing layer of complexity and a subtle smoky note, lightly char the serrano chili over an open flame or under a broiler until slightly blackened before deseeding and finely chopping it. This technique intensifies its flavor profile.
- Finish the dish with a small knob of fresh, unsalted butter stirred in just before serving. This 'monte au beurre' technique adds an extra luxurious mouthfeel, a vibrant sheen, and a true restaurant-quality 'butter' finish to the chickpeas.
Notes
- Storage: Leftovers of this Indian Butter Chickpeas dish can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and improve overnight, making it an excellent meal prep option.
- Freezing: This dish freezes exceptionally well. Allow it to cool completely to room temperature, then transfer it to freezer-safe containers or bags for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
- Spice Level: For a milder dish, simply omit the serrano chili entirely. For more intense heat, you can leave some of the seeds in the serrano chili or add an additional pinch of cayenne pepper with the other spices.
Frequently Asked Questions
Can I make this dish vegan?
Absolutely! To create a delicious vegan version, simply replace the unsalted butter with a plant-based butter alternative or a neutral cooking oil like olive or coconut oil. For the heavy cream, substitute with full-fat coconut milk or a plant-based cream alternative. The taste will be slightly different, but equally rich and satisfying.
What is kasoori methi, and is it essential for the recipe?
Kasoori methi refers to dried fenugreek leaves, a common herb in Indian cuisine that imparts a unique, slightly bitter, and highly aromatic flavor, often described as having notes of celery and maple. While optional, it adds a distinct depth and authenticity that is characteristic of many traditional Indian dishes. If you omit it, the dish will still be delicious but will have a slightly different flavor profile.
Can I use dried chickpeas instead of canned ones?
Yes, you certainly can! If using dried chickpeas, soak 250g (1 cup) overnight in plenty of water. The next day, drain and rinse them, then cook them in fresh water until tender (this usually takes 1-2 hours) before adding them to the recipe in place of the canned variety. This will increase your total preparation time significantly but often results in a superior texture.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 18g, Fat: 30g, Carbs: 38g, Fiber: 10g (per serving, estimated without rice/naan).
Allergy Information
Contains dairy (from unsalted butter and heavy cream). For a dairy-free or vegan version, substitute the butter with olive oil or a vegan butter alternative, and the heavy cream with full-fat coconut milk or a plant-based cream. This dish is naturally gluten-free if served with rice; ensure any naan bread consumed alongside is explicitly labeled gluten-free if required.
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