Dive into a world of rich, creamy flavors with our Indian Butter Chickpeas recipe! This delightful dish transforms humble chickpeas into a culinary masterpiece that will leave your taste buds dancing. Perfect for a cozy weeknight dinner or an impressive dish for guests, this recipe combines the warmth of Indian spices with the comforting creaminess of butter and cream. Ready in just 40 minutes, you won't believe how easy it is to create this restaurant-quality meal at home. So, roll up your sleeves and let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons butter
- 1 can tomato puree
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1/2 cup heavy cream or coconut cream
- Salt to taste
- Cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Drain and rinse the can of chickpeas, finely chop the onion, mince the garlic, and grate the ginger. Set these aside.
- In a large skillet or saucepan, melt the 2 tablespoons of butter over medium heat. Allow it to melt completely and begin to bubble gently.
- Add the finely chopped onion to the pan and sauté for about 5-7 minutes, or until the onion becomes translucent and slightly golden. Stir occasionally to prevent burning.
- Once the onion is cooked, add the minced garlic and grated ginger to the pan. Sauté for an additional 1-2 minutes until fragrant, being careful not to let the garlic burn.
- Next, pour in the can of tomato puree. Stir well to combine all the ingredients, and let the mixture simmer for about 5 minutes, allowing the flavors to meld.
- Add the garam masala and cumin to the tomato mixture. Stir to incorporate the spices, and let it cook for another 2-3 minutes, allowing the spices to toast slightly and release their aroma.
- Now, add the drained chickpeas to the skillet. Stir to coat the chickpeas with the sauce, ensuring they are well mixed in.
- Pour in the heavy cream (or coconut cream) and stir to combine. Allow the mixture to simmer for an additional 10-15 minutes on low heat, stirring occasionally. This will help thicken the sauce and infuse the chickpeas with flavor.
- Season with salt to taste, adjusting according to your preference. If the sauce is too thick, you can add a splash of water to reach your desired consistency.
- Once the dish is ready, remove it from the heat and let it sit for a few minutes. This will allow the flavors to settle.
- To serve, garnish with fresh cilantro. Enjoy your Indian Butter Chickpeas with rice, naan, or your favorite bread!
Tips
- Prep Ahead: To save time, chop your onions, garlic, and ginger in advance. You can even prepare the chickpeas the night before for a quick assembly during cooking.
- Adjust the Creaminess: If you prefer a lighter version, feel free to substitute the heavy cream with coconut cream or use less cream altogether for a healthier option.
- Spice It Up: Don’t hesitate to adjust the spices! If you love heat, add a pinch of cayenne pepper or a chopped green chili to the onion mixture for an extra kick.
- Simmer for Flavor: Allow the dish to simmer longer if you have time. The longer it cooks, the more the flavors will meld together, resulting in an even richer taste.
- Serving Suggestions: Pair your Butter Chickpeas with basmati rice, warm naan, or even quinoa for a nutritious twist. Garnishing with fresh cilantro not only adds color but enhances the dish's aroma.
- Leftovers: This dish keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. Just reheat gently on the stove and enjoy!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 50mg
