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This Indian Butter Chickpeas recipe offers a delicious, plant-based twist on the classic butter chicken, making it a standout for both vegans and anyone looking for a comforting yet wholesome meal.
Packed with protein-rich chickpeas and fiber, it supports digestive health and keeps you satisfied longer.
The use of full-fat coconut milk provides creamy, good fats without saturated fats from animal sources, making it heart-friendly.
The blend of warming spices like garam masala and fenugreek delivers rich flavor without added calories or sodium, while the simple 8-ingredient formula keeps it easy and approachable.
Plus, it’s naturally gluten-free, soy-free, nut-free, and oil-free, accommodating many dietary preferences.
With just one pan and 30 minutes, it’s perfect for quick weekday dinners or meal prep, delivering satisfying, wholesome nourishment without fuss.
Must-Have Tools for Perfect Results
Large Nonstick Skillet
Ideal for even heat distribution, this pan allows you to simmer the chickpeas and sauce perfectly without sticking.
Its versatility makes it indispensable for sautéing, frying, or simmering a variety of dishes in any home kitchen.
Measuring Spoons Set
Precision in spice quantities is key for balanced flavor in Indian cooking.
A quality set helps ensure you add just the right amount of garam masala, paprika, and other spices every time.
Can Opener
A durable can opener is essential for easy access to canned tomato puree and chickpeas, saving time and hassle in the kitchen.
Whisk or Silicone Spatula
Perfect for mixing the sauce ingredients thoroughly and preventing lumps when adding thickeners like flour or cornstarch.
Their heat-resistant design also aids in gentle stirring without scratching cookware.
Blender (Optional)
If you prefer making your own cashew milk or cream, a powerful blender helps achieve a smooth, creamy consistency to elevate the sauce’s texture.
Creamy Indian Butter Chickpeas
Equipment
- 1 Large Nonstick Skillet
- Measuring Spoons (set of at least 4)
- Can Opener
- Whisk or Silicone Spatula
- Blender (optional for homemade cashew milk or cream)
Ingredients
- 8 oz about 1 cup canned tomato puree or passata (avoid thick tomato paste)
- 14 oz 1¾ cups full-fat coconut milk, or alternatively 1.5 cups cashew milk (blend ⅓ cup raw cashews with 1¼ cups water)
- 15 oz 1½ cups cooked chickpeas or canned chickpeas, drained and rinsed
- 2 teaspoons garam masala spice blend
- ½ teaspoon paprika cayenne pepper, or Indian red chili powder (adjust heat to preference)
- ½ teaspoon salt or to taste
- ½ teaspoon sugar
- ¾ teaspoon garlic powder or substitute with 2 teaspoons freshly minced ginger and garlic or ginger-garlic paste
- 2 dried bay leaves optional for extra aroma
- 1 teaspoon dried fenugreek leaves Kasoori Methi
- 2 tablespoons non-dairy cream or cashew cream plus an additional 2 teaspoons for garnish (optional)
- Fresh cilantro leaves sliced green chilies, and lime wedges for garnish
Instructions
- Combine All Ingredients: In a large skillet or shallow pan, pour in the tomato puree, coconut milk, cooked chickpeas, garam masala, paprika, salt, sugar, garlic powder, bay leaves (if using), and dried fenugreek leaves. Stir everything thoroughly to blend the spices evenly throughout the sauce.
- Bring to a Gentle Boil: Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Once boiling, reduce heat to maintain a steady simmer.
- Adjust Flavors and Simmer: Taste the sauce and adjust seasoning if necessary—add more salt, garam masala, or a pinch of cumin and coriander for deeper complexity. Let it simmer uncovered for about 5-8 minutes, allowing the sauce to thicken naturally and the flavors to meld beautifully.
- Thicken the Sauce (If Needed): If the sauce feels too thin, create a slurry by mixing 2 teaspoons of all-purpose flour with 2 tablespoons of water (or 1 teaspoon cornstarch with 1 tablespoon water for gluten-free). Stir this mixture into the simmering sauce and cook for another 2-3 minutes until it thickens. Remember, the sauce will thicken further as it cools.
- Finish and Serve: Once the sauce reaches your desired consistency, remove from heat. Stir in the optional non-dairy cream for extra richness. Serve hot, garnished with fresh cilantro, sliced green chilies, a squeeze of lime juice, and a drizzle of non-dairy cream if desired. Enjoy alongside rice, quinoa, or your favorite flatbread.
Notes
- Flavor Enhancements: For a deeper taste, you can start by lightly sautéing ½ cup chopped onions and 2 cloves minced garlic in a little water or oil until translucent before adding the rest of the ingredients.
- Protein Variations: Swap chickpeas with other beans such as kidney beans, white beans, or add roasted vegetables. For a higher protein vegan boost, try adding cubed tofu or seitan cooked separately and stirred in at the end.
- Fenugreek Alternatives: Kasoori Methi (dried fenugreek leaves) has a unique flavor that can be substituted with ¼ teaspoon fenugreek seed powder or a blend of 2 teaspoons ground coriander, ¼ teaspoon ground mustard, and a pinch of lemon zest for a similar aromatic effect.
- Lower Fat Option: Use a lighter non-dairy milk and reduce or omit the cream. To maintain thickness, use the flour or cornstarch slurry as described.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a splash of water or non-dairy milk to loosen the sauce if it thickens too much.
Chef’s Secrets for Creamy Butter Chickpeas
To achieve the rich, velvety texture typical of butter chickpeas without dairy, the key lies in using full-fat coconut milk or homemade cashew milk.
These plant-based fats create a luscious base that carries the spices beautifully.
Fresh, high-quality spices make all the difference—especially garam masala and fenugreek leaves, which provide authentic depth and aroma.
If you prefer extra creaminess, folding in a spoonful of non-dairy cream or cashew cream near the end elevates the sauce to restaurant-quality smoothness.
Avoid rushing the simmering step; gently cooking the sauce allows flavors to meld and the sauce to thicken naturally.
If it feels too thin, a small slurry of flour or cornstarch helps thicken without compromising taste.
Remember, patience and fresh ingredients are the secrets to this satisfying, comforting dish.
Serving Suggestions to Elevate Your Meal
Indian Butter Chickpeas pair wonderfully with fragrant basmati rice or protein-rich quinoa, both soaking up the creamy sauce perfectly.
For a lighter option, try serving with warm whole wheat flatbreads like chapati or gluten-free naan.
Garnishing with fresh cilantro, sliced green chilies, and a squeeze of lime adds brightness and a subtle kick, balancing the richness.
For a complete meal, consider a side of lightly sautéed or roasted vegetables such as spinach, cauliflower, or carrots, which complement the spices well.
Leftovers can also be transformed into a filling for wraps or stuffed into pita bread for an easy lunch on the go.
The versatility of this dish makes it a great choice for both casual dinners and special occasions.
Storage Tips for Best Flavor
Store leftover butter chickpeas in an airtight container in the refrigerator for up to four days.
The flavors often intensify after resting, making it a great make-ahead meal.
When reheating, warm gently on the stove or microwave, adding a splash of water, coconut milk, or broth to loosen the sauce if it has thickened too much.
Avoid overheating, which can cause the coconut milk to separate. For longer storage, this dish freezes well—portion it out into freezer-safe containers and thaw overnight in the fridge before reheating.
To keep the texture fresh, stir gently after reheating and re-season if needed.
Proper storage ensures you can enjoy this comforting dish anytime with minimal effort.
Frequently Asked Questions About Butter Chickpeas
1. Can I use dried chickpeas instead of canned?
Absolutely! Soak dried chickpeas overnight and cook them until tender before adding to the sauce. This allows for better control over texture and reduces added sodium.
2. Is there a way to make this recipe oil-free?
Yes! This recipe is naturally oil-free if you avoid sautéing. Simply add all ingredients together and simmer as instructed. Using non-dairy milk and no added oil keeps it light and healthy.
3. What can I substitute for fenugreek leaves?
If you don’t have Kasoori Methi, you can substitute with a blend of ground coriander, a pinch of mustard powder, and a bit of lemon zest to mimic its unique aroma.
4. How can I make this dish spicier or milder?
Adjust the paprika or cayenne pepper to taste. For milder flavors, reduce or omit chili powder. Adding fresh sliced green chilies as garnish lets each eater control their heat level.
5. Can I use other beans instead of chickpeas?
Certainly! White beans, kidney beans, or black beans work well and add different textures. Just adjust cooking times and seasonings slightly to complement the chosen bean.
This recipe is inspired by veganricha and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.