Indian Butter Chickpeas
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Got a couple cans of chickpeas sitting in your pantry? Here’s a rich, creamy way to turn them into something special. With a few simple spices and a swirl of cream, this cozy dish brings warmth, flavor, and a little kick to the everyday—perfect for an easy weeknight dinner that feels anything but ordinary.
Ingredients:
This recipe was sourced from Delish. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Delish
Ingredients:
- 4 Tbsp. unsalted butter
- 1 yellow onion, finely chopped
- 1 tsp. kosher salt, divided
- ½ cup tomato paste
- ½ serrano chile, seeded and finely chopped
- 1 Tbsp. grated or finely chopped fresh ginger
- 2 (14.5 oz) cans chickpeas, drained and rinsed
- 1/8 tsp. baking soda
- 1 tsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. Kashmiri chili powder (or ¾ tsp. paprika + ¼ tsp. cayenne)
- 1 cup heavy cream
- 1 Tbsp. dried fenugreek leaves (optional)
- ¼ cup chopped fresh cilantro
- Cooked jasmine rice or naan, for serving
- In a large skillet, melt the butter over medium heat. Add the onion and ½ tsp. of salt, and cook until soft—about 7 minutes. Stir in tomato paste and cook until it darkens, about 4–5 minutes. Add the chile and ginger and stir until fragrant, about 1 minute more.
- Add chickpeas and baking soda, stirring to coat. Sprinkle in garam masala, cumin, and chili powder, and cook for 30 seconds, stirring frequently.
- Pour in the cream, fenugreek (if using), the remaining ½ tsp. salt, and 1 cup water. Bring to a simmer, then reduce the heat and let the sauce bubble gently for 10–15 minutes until thickened.
- Spoon over warm rice or serve with naan, sprinkle with fresh cilantro, and dig in!
This recipe was sourced from Delish. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
