Serve up these healthy Indian Butter Chickpeas for dinner tonight. This 30-minute dish is similar to a butter chicken, but without the chicken. Here is a vegetarian chickpea curry that pairs well with naan bread (to lather up all the sauce)!
This butter chickpea recipe can easily be converted to a vegan recipe. Just swap the butter with vegan butter and heavy cream for coconut milk.
Indian Butter Chickpeas also make great leftovers, so you can make some ahead for quick lunches or dinners on nights when you don't have much time to cook.
This Indian Butter Chickpeas Recipe Is...
- Easy to make vegan
- A 30-minute dinner
- An easy chickpea curry
- Easily stored (great for leftovers!)
How to Make Indian Butter Chickpeas
- In a skillet on the stove, add the oil and onions. Cook until onions are translucent and soft.
- Then add the curry powder and crushed tomatoes, and cook until the mixture darkens in color.
- Pour in the chickpeas and bring to a simmer, and cook as directed. Then add the heavy cream.
- Remove from heat and stir in your butter.
- Season with salt if you would like and top with parsley.
Tips and Tricks
Simmer For Directed Time
Once you add in the tomatoes and curry powder, it is crucial to allow the tomatoes to become darker in color before adding in the chickpeas.
Allowing the mixture to simmer for the full amount of time will help add a richness to your curry that you will miss if you don't allow it to simmer. It takes around 5–7 minutes to see a change in the coloring of the dish.
Dutch Oven or Heavy-Bottom Pot
I recommend using a dutch oven or even a heavy-bottom pot for this dish. That way, you have a nice sturdy pan that cooks evenly. You will find some pans offer an uneven cooking base, so I always use a quality pot or large skillet.
Serve with Rice
You might find that rice, or even quinoa, is the perfect pairing for the chickpea curry. Grains will soak up all that rich sauce, and the curry mixture will flavor the rice nicely.
To make this butter chickpea recipe vegan friendly, use coconut milk in place of heavy cream and vegan butter instead of regular butter. All other ingredients are vegan friendly.
Garlic For Added Flavor
Grate in a garlic clove or two for added flavor and depth. Toss it in once you are finished cooking your onions. Saute for just a minute to allow the garlic to become fragrant. Then move on to the tomatoes.
Cilantro instead of Parsley
If you choose to garnish your chickpeas with cilantro instead of parsley, you will be amazed at the flavor difference. Some people are not a fan of cilantro, and parsley is a great substitute. But, if you like cilantro, it is worth trying to see how you like the flavor pairing.
Pinch Of Cayenne For Heat
Add in some cayenne for a nice subtle amount of heat. If you want it spicier, by all means, add more! This dish is meant to be flavored to your liking, so adjust the ingredients as you see fit.
Indian Butter Chickpeas FAQs
Dried Chickpeas or canned?
For this recipe, you can soak your dried chickpeas or reach for a drained can. Either will work great. If you happen to forget to soak your chickpeas, you can pressure cook them in the Instant Pot for 10 minutes with a natural release for a quicker soaking time.
Are canned chickpeas cooked?
Canned chickpeas are cooked and ready to eat. I know people who have been unsure whether they could eat chickpeas straight from the can or if they need to be cooked. But rest assured, if they are canned, they are cooked. You can simply rinse your canned chickpeas and toss them straight into salads, roast them in the oven, etc.
Should you rinse canned chickpeas?
Rinsing chickpeas is important as it will help remove the thicker canning liquid in the canned chickpeas. This also lessens the sodium content, and it can help create less gas-production as you digest the chickpeas.
- 2 Tbsp oil
- ½ red onion chopped
- 1 ½ Cups crushed tomatoes
- 2 Tbsp curry powder
- 2 Cups chickpeas cooked
- ⅓ Cup heavy cream
- 1 Tbsp butter
- Salt, to taste
- Parsley, as a garnish
- Heat the oil in a large pan over medium heat. Add the red onion and cook until translucent, around 5 minutes.
- Add the crushed tomatoes and the curry powder.
- Cook until the tomatoes are darker in color, around 5 minutes.
- Add the chickpeas and bring to a gentle simmer for around 8 minutes.
- Add the heavy cream and stir to incorporate.
- Remove from heat and add the butter; stir until melted and fully incorporated.
- Add salt if needed and garnish with chopped parsley.
- Serve with rice!
You can store it in an airtight container for up to 2 days in the refrigerator.