Description
These 30-Minute Indian Butter Chickpeas offer a rich, creamy, and flavorful plant-based protein dish that is easy to prepare in one pot. This vegan and gluten-free recipe pairs perfectly with basmati rice and naan for a wholesome and comforting meal that’s freezer-friendly and packed with Indian spices.
Ingredients
For the Chickpeas
- 2 Tbsp coconut oil or any oil you have on hand
- 1 medium yellow onion, finely diced (about 1 ½ cups)
- 1 Tbsp freshly grated ginger
- 4 cloves garlic, minced
- 1 Tbsp garam masala
- 1 tsp ground coriander seed
- 1 tsp kashmiri chili powder or use ¾ tsp sweet paprika and ¼ tsp cayenne
- ½ tsp salt
- ½ tsp cumin
- 2 15-oz cans chickpeas, drained (425 g cans)
- 1 13-oz can full-fat coconut milk (370 g)
- 1 6-oz can tomato paste (170 g)
To Serve
- Basmati rice
- Naan bread
Instructions
- Start Cooking Rice: If serving with rice, start cooking it first and keep it covered to stay warm while preparing the chickpeas.
- Sauté Onions: Heat 2 Tbsp coconut oil in a large sauté pan or pot over medium heat. Add the finely diced yellow onion and cook, stirring often, until it becomes soft and translucent, about 5 to 7 minutes.
- Add Aromatics and Spices: Stir in the freshly grated ginger and minced garlic; continue cooking for 1 minute to release their flavors. Then add garam masala, ground coriander seed, kashmiri chili powder, salt, and cumin, stirring to coat the onion mixture evenly with the spices.
- Add Chickpeas and Sauce Ingredients: Stir in the drained chickpeas, full-fat coconut milk, and tomato paste. Mix well to combine all ingredients into a cohesive sauce.
- Simmer: Cover the pan and let the mixture gently simmer for 15 minutes, stirring occasionally. This allows the flavors to meld and reduces the acidity from the tomato paste, with the sauce turning a rich dark orange.
- Serve: Serve the butter chickpeas warm alongside basmati rice and naan bread for a satisfying meal.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for meal prep convenience.
- You can adjust chili powder levels to suit your spice preference.
- Using full-fat coconut milk ensures a rich and creamy texture; light coconut milk can be used but will be less creamy.
- This recipe is naturally vegan, gluten-free, and suitable for various dietary requirements including diabetic and low salt diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Indian
