Butter Chickpeas

5 from 2 votes

Butter Chickpeas offers a tasty plant-based twist on the classic Butter Chicken. This dish features a flavorful blend of smoky paprika and warm spices in a creamy tomato sauce, making it irresistible with rice and naan.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: Healthy, Indian, Vegan, Vegetarian

Keyword: Butter Chickpeas

Servings: servings

Author: Chelsea Lords

Cost: $7.65

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 teaspoons salt
1/4 teaspoon pepper
1 teaspoon sugar
1/8 teaspoon red pepper flakes optional
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans chickpeas drained and rinsed
1/2 cup heavy cream
2 tablespoons unsalted butter
Fresh herbs optional, see note 3
Rice see note 4
Naan see note 5

US - Metric

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 heat to a little above low, and let simmer for 10–15 minutes or until the sauce is thickened and 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

Notes

Note 1: For a quick and convenient option, refrigerated garlic paste and minced ginger do the trick.

Note 2: Garam masala is a blend of spices. The taste and heat can differ significantly depending on the brand; I use Private Selection® Garam Masala Blend.

Note 3: This is optional, but I add about 1/3 cup finely chopped fresh herbs—cilantro, basil, and sometimes parsley.

Note 4: Use your preferred rice—freshly cooked, leftover, or convenient microwaveable rice.

Note 5: Warm naan bread is ideal for scooping up the chickpeas and sauce. To char the naan, spray both sides with cooking spray and grill over medium heat on a gas stovetop for 10–15 seconds per side, flipping with tongs. Once charred, fold it in half and cover with a towel until serving. Alternatively, warm in a pan or microwave with a damp paper towel.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat on the stove or microwave, adding a splash of water or coconut milk if needed.

Nutrition