Butter Chickpeas puts a fun twist on the classic Butter Chicken recipe, swapping in chickpeas for chicken as a delicious plant-based alternative. This dish delivers a total flavor explosion, blending smoky paprika with warm spices in a creamy tomato base; it’s so good, you’ll want seconds with your rice and naan!
Butter Chickpeas
Butter chicken is a favorite dish in our household. And our love for these Butter Chicken Meatballs knows no bounds. Both dishes are absolutely delectable, but admittedly, they both require a fair bit of time in the kitchen.
In line with our theme of finding quicker solutions during the business of back-to-school time, I’ve transformed those two recipes into one that’s much simpler and can be on your table in roughly 25-30 minutes. And the best part? There’s no compromise on taste!
Our nifty shortcut? Swapping out the typical chicken for chickpeas, a delicious plant-based alternative. If you’re skeptical about a vegetarian twist on this classic, let me assure you – it’s both hearty and satisfying. Even the biggest meat aficionados in my family can’t get enough of this dish!
Butter Chicken stands out as a mild curry, compared to many of its spicier Indian counterparts, making it a hit with younger kids. These Butter Chickpeas follow suit; though you can definitely amp up the heat if desired, the recipe as-is leans towards the milder side.
Butter Chickpeas Ingredients
- Olive oil: While any oil can do the trick, our go-tos are extra-virgin olive oil or coconut oil in this recipe.
- Yellow onion: Opt for the freshest onions for a sweeter, more aromatic kick. Looking for a shortcut here? Many grocery stores stock diced yellow onions in the produce aisle. If you’re in a crunch, the frozen section often has diced onions ready to go. And if you’ve already got an onion, a food processor makes dicing onions a breeze.
- Garlic and ginger: For a quick and convenient option, we’re fans of Dorot® cubes. These little gems, usually found in the frozen section next to veggies, offer pre-crushed garlic and ginger, ready to be dropped into your dish. Alternatively, refrigerated ginger paste and minced garlic also do the trick!
- Ground turmeric: A vibrant spice with an unmistakably earthy flavor comes with a word of caution. Turmeric has a penchant for leaving its yellow mark on countertops and containers, so be mindful!
- Smoked paprika, ground cumin, garam masala: The smokiness of paprika adds depth, while garam masala ties all the flavors together. And let’s not forget about cumin, which provides its own unique warmth. All together, they create the hallmark flavor you expect.
Ingredients Continued
- White sugar: This isn’t just for sweetness; sugar plays a crucial role in counteracting the tomatoes’ acidity and balancing out the spices. Adjust according to your taste, or leave it out altogether.
- Red pepper flakes (optional): Spice things up (or tone them down), based on your preference. If you’re serving a diverse crowd, keep it mild and let individuals amp up the heat in their servings.
- Crushed tomatoes: Quality is key here. The tomatoes lay the foundation for the dish’s flavor, so go with the best you can find. A pro tip? Fire-roasted crushed tomatoes can elevate the dish’s smoky flavors even more.
- Chickpeas: If you’re using canned chickpeas, a good rinse will wash away excess salt and any canning liquids.
- Heavy whipping cream: Not just for creaminess, this ingredient mellows out the robust flavors, resulting in a gentler, more balanced curry.
- Unsalted butter: Why unsalted? It gives you the reins to perfectly adjust the saltiness in your Butter Chickpeas.
Quick Tip
What Is Garam Masala?
Garam masala isn’t a singular spice but rather a blend. It’s crafted by toasting whole spices like cinnamon, peppercorns, coriander seeds, mace, cumin seeds, and cardamom pods until their aromas are released. These are then ground into a fine powder, creating a spice blend that’s a game-changer, in terms of flavor.
However, it’s essential to note that garam masala’s taste and heat can differ significantly depending on the brand. In this Butter Chickpeas recipe, we use Private Selection® Garam Masala Blend, distinguished by its full-bodied flavor and mild heat. If you’re using a different brand, it’s smart to sample first, as some blends can pack a lot of spice! Adjust quantities according to your heat tolerance and preference.
What To Serve With Butter Chickpeas
- Rice: Basmati rice is the traditional choice, soaking up the creamy sauce! Use the type of rice that you prefer: freshly prepared rice, leftover rice, or in true “lifesaver” form, try using Ready Rice® or microwaveable packaged rice. This rice is already cooked and just needs to be heated to warm it through — so easy and convenient! This type of packaged rice is found alongside other packets of rice and grains in the grocery store.
- Naan: Soft, warm naan bread is perfect for scooping up the chickpeas and the creamy sauce.
- Cucumber raita: A cool, yogurt-based side with cucumber and spices can offer a refreshing contrast to the rich curry. (We share our fave easy raita on this Daal recipe.)
- Salad: A simple Garden Salad or vibrant Cucumber-Pepper Salad provides a fresh, crisp contrast.
- Roasted Vegetables: Lightly spiced roasted cauliflower, broccoli, or carrots make a great accompaniment.
Quick Tip
Char the naan: Spray both sides of the naan with olive oil cooking spray and “grill” it on a gas stovetop over an open flame (on medium heat) until slightly charred, about 10-15 seconds per side (flip with tongs). Once charred, immediately fold in half and cover with a clean towel until ready to serve. Alternatively, warm in a skillet over medium heat until warmed through or (covered with a damp paper towel) in the microwave.
Storage
This is a dish that just keeps getting better as it sits, making it ideal for meal prep or making ahead of time, if you have company coming (stress free!). We like these butter chickpeas even better on day two!
More Chickpea Recipes:
- General Tso Chickpeas with a delicious stir-fry sauce
- Pesto Chickpea Sandwiches with sun-dried tomatoes
- Chickpea Salad Sandwich with avocado and fresh herbs
- Mediterranean-inspired Chickpea Salad
- Air Fryer Chickpeas our favorite crispy seasoned chickpeas!
Butter Chickpeas
Equipment
- Large pan
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion
- 1 tablespoon ginger paste see note 1
- 1 tablespoon minced garlic
- 1/4 teaspoon ground turmeric
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 3/4 teaspoon garam masala see note 2
- 1-1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon sugar
- 1/8 teaspoon red pepper flakes optional
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) can chickpeas drained & rinsed
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Fresh herbs optional, see note 3
- Rice and naan see note 4
Instructions
- Add olive oil to a large pan over medium heat. Once the oil is shimmering, add the finely diced onion. Sauté until it starts to turn golden, about 3 minutes. Stir in the ginger paste, minced garlic, turmeric, paprika, cumin, garam masala, salt, pepper, and red pepper flakes. Continue to sauté the mixture until very fragrant, about 1-2 minutes.
- Pour in the crushed tomatoes, sugar, and rinsed chickpeas. Mix. Bring to a simmer, reduce the heat to a little above low, and let simmer for 10-15 minutes or until the sauce is thickened and the chickpeas are softened.
- Turn off heat. Gently fold in the cream and butter, stirring continuously until the butter has melted completely. If you are adding fresh herbs, mix them through. Taste the curry and adjust the seasoning, if needed.
- Ladle the Butter Chickpeas over a bed of rice. Pair it with warmed or charred naan on the side. Enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cant wait to make this soon for me can i use coconut cream and vegan butter i never had butter chickpeas before perfect for my after office snacks
I hope you enjoy! 🙂