Creamy Indian Butter Chickpeas
This easy, 30-minute Indian Butter Chickpeas recipe delivers a creamy, flavorful, and protein-packed vegan meal with minimal ingredients and cleanup. Using pantry staples and warming spices, it’s an ideal weeknight dinner that’s both nutritious and satisfying.
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.
