Description
Enjoy a flavorful vegetarian dish with this Indian Butter Chickpeas recipe. Creamy and rich, this dish is packed with aromatic spices and hearty chickpeas, perfect for a satisfying meal.
Ingredients
For the Curry:
- 2 tbsp butter
- 540g chickpeas, drained and rinsed
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp tomato paste
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp chili powder or 1 red chili, diced
- 2 tsp garam masala
- 0.5 tsp salt
- 1 x 400g tin crushed tomatoes
- 125ml heavy cream or coconut milk
- ¼ – ½ lemon juice
For Garnish:
- Chopped cilantro
Instructions
- Heat the butter: Melt butter in a pan, add diced onion, and sauté for 5-6 minutes.
- Add aromatics: Add minced garlic, grated ginger, and cook for a minute. Add tomato paste and spices, cook for another minute or two.
- Simmer the sauce: Pour in crushed tomatoes, stir well. Add chickpeas, simmer for 10 minutes.
- Finish the dish: Stir in cream, lemon juice, and heat through. Garnish with cilantro before serving.
Notes
- Store in the fridge for up to 4 days.
- Reheat gently on the stovetop or microwave.
- Freeze for up to 3 months; thaw in the fridge overnight.
- Prep Time: 0 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 553
- Sugar: 14g
- Sodium: 563mg
- Fat: 34g
- Saturated Fat: 22g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 53g
- Fiber: 14g
- Protein: 17g
- Cholesterol: 51mg
