Indian Butter Chickpeas
Servings: 4 people
Calories: 360kcal
This Indian Butter Chickpeas recipe features tender chickpeas simmered in an intensely flavorful and aromatic Indian-inspired butter sauce. Either serve it as the main course with rice or as a delicious vegetarian and vegan-friendly side dish.
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Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 14-ounce can coconut milk
- 1 6-ounce can tomato paste
- 1 Tablespoon fresh ginger minced
- 1 Tablespoon curry powder
- 2 teaspoons garam masala
- 1 teaspoon chili powder or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 15-ounce cans chickpeas drained and rinsed
- 1/4 cup cilantro leaves chopped, for garnish
- Greek yogurt for topping
Instructions
- Heat 1 Tablespoon olive oil in a large skillet over medium high heat. Add 1 onion and sauté until onions become translucent, about 3-4 minutes. Add 4 cloves garlic and saute 30 seconds longer, until fragrant.
- Stir in 1 14-ounce can coconut milk, 1 6-ounce can tomato paste, 1 Tablespoon fresh ginger, 1 Tablespoon curry powder, 2 teaspoons garam masala, 1 teaspoon chili powder, 1/2 teaspoon salt & 1/4 teaspoon black pepper until well combined.
- Add 2 15-ounce cans chickpeas and bring to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
- Serve spooned over rice, and topped with cilantro and greek yogurt, if desired.
Video
Notes
- To store, keep the leftovers in an airtight container in the fridge for 3 to 4 days.
- To freeze, place the cooked and cooled butter chickpeas in an airtight container and freeze for up to 1 month.
- To reheat, warm the chickpeas in a saucepan or in the microwave until hot.
Nutrition
Calories: 360kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 302mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg