Make a comforting, Indian-inspired dish with Butter Chickpeas! This creamy tomato-based curry is packed with chickpeas, spices, and a rich, buttery sauce. Serve with naan or rice for a cozy, satisfying meal ready in just 30 minutes.
Table of Contents
- Why You’ll Love This Recipe
- Butter Chickpeas Ingredients
- Additions, Variations, and Substitutions
- How to Make Butter Chickpeas
- Tips for Making Ahead, Leftovers, and Storage
- Serving Suggestions
- Other Chickpea Recipes You’ll Love
- Connect with Me!
Why You’ll Love This Recipe
If you’re a fan of classic butter chicken but crave a vegetarian version, this Butter Chickpeas recipe will be a fantastic addition to your dinner rotation. I love to reimagine comforting favorites with a focus on seasonal ingredients, simplicity, and bold flavors. This Butter Chickpeas recipe takes all the creamy richness of traditional butter chicken and replaces the chicken with tender, protein-packed chickpeas, creating a dish that’s just as satisfying and perfect for weeknights. I know that you’ll love this one-pot meal that’s brimming with aromatic spices, creamy tomato sauce, and just the right touch of heat.
Remember, when you shop for dairy, look for the Blue Cow logo to support local dairy farmers right here in Alberta. By choosing high-quality Canadian dairy, you’re not only getting the best ingredients but also helping our local farming communities thrive!
Butter Chickpeas Ingredients
Chickpeas – Canned chickpeas keep this recipe quick and easy, providing a hearty base full of protein and fibre.
Butter – Adds a delicious richness to the sauce, balancing out the spices with a luxurious creamy texture. Use coconut oil for a dairy-free option.
Aromatics – Red onion, garlic, and fresh ginger are the base of any great curry, creating layers of flavor.
Tomato Paste – This concentrated tomato adds depth and thickness to the sauce, perfect for that classic creamy texture.
Heavy Cream & Greek Yogurt – These two ingredients make the sauce luscious and creamy.
Spices – Garam masala, smoked paprika, cumin, and coriander blend together to give this dish its signature warmth and depth.
Additions, Variations, and Substitutions
- Spicy Kick: Add a pinch of red pepper flakes or a teaspoon of ground chili for extra heat.
- Protein Boost: Want extra heartiness? Stir in cooked lentils or serve with a side of brown rice for added fibre.
- Instant Pot Variation: You can make this recipe in an Instant Pot for a quick, hands-off option. Simply sauté the onions and garlic in the Instant Pot, add the remaining ingredients, and cook on high for 5 minutes.
Expert Tips for Making Butter Chickpeas
Sauté the Aromatics: Cooking down the onion, garlic, and ginger over medium heat releases their natural sweetness, providing a beautiful balance to the savory sauce.
Perfect Consistency: If the sauce feels too thick, thin it out with a bit of water or extra cream until it reaches your desired consistency.
Taste and Adjust: Before serving, give the sauce a taste and adjust seasoning. A little extra salt or a dash of lime juice can elevate the flavors.
Serve with Warm Naan or Rice: Butter chickpeas taste best with warm, fluffy naan or a bed of basmati rice, soaking up all the creamy sauce.
How to Make Butter Chickpeas
Cook Aromatics: In a large skillet over medium heat, melt the butter and add the diced onion and garlic. Sauté until softened, about 5-7 minutes.
Add Tomato Paste & Spices: Stir in the tomato paste, garam masala, smoked paprika, cumin, chili powder, and coriander. Cook for 2 minutes, stirring occasionally.
Add Liquids & Chickpeas: Pour in the water and stir until the sauce begins to thicken. Add the heavy cream, honey, and chickpeas, stirring until everything is well combined.
Simmer: Allow the sauce to simmer on medium heat for 10-15 minutes, stirring occasionally, until the chickpeas are tender and the sauce has thickened.
Finish with Greek Yogurt and Lime: Stir in the Greek yogurt and lime juice, cooking for an additional 2 minutes to warm through.
Serve: Serve hot over rice, garnished with fresh cilantro if desired. Enjoy with warm naan bread!
Recipe FAQ
Tips for Making Ahead, Leftovers, and Storage
- Make Ahead: Prepare the sauce up to two days in advance and store it in the fridge. When ready to serve, reheat on the stove, add chickpeas, and finish with Greek yogurt and lime juice.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Gently reheat over medium heat on the stove, stirring occasionally, or in the microwave.
Serving Suggestions
Serve Butter Chickpeas over basmati rice or with fluffy naan for a satisfying meal. For a balanced plate, add a side of roasted vegetables, like cauliflower or broccoli, and garnish with fresh cilantro or mint. A side of raita (yogurt dip) also complements the flavors beautifully!
Other Chickpea Recipes You’ll Love
- Sweet and Salty Candied Chickpeas
- Cheesy Tomato and Chickpea Bake
- Healthy Chocolate Chickpea Cake
- Flourless Chickpea and Peanut Butter Cookies
Connect with Me!
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Butter Chickpeas Recipe: A Rich, Creamy Twist on the Classic Butter Chicken
Make a comforting, Indian-inspired dish with Butter Chickpeas! This creamy tomato-based curry is packed with chickpeas, spices, and a rich, buttery sauce. Serve with naan or rice for a cozy, satisfying meal ready in just 30 minutes.
Ingredients
- ¼ cup butter (or coconut oil for vegan option)
- 1 red onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 4 tbsp tomato paste
- 1 cup heavy cream (or coconut milk)
- ½ cup water
- 1 tbsp honey
- 1 can chickpeas (540 ml), drained and rinsed
- ½ cup Greek yogurt (optional)
- Juice of 1 lime
- 1 tsp garam masala
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp coriander
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, melt the butter and add the diced onion and garlic. Sauté until softened, about 5-7 minutes.
- Stir in the tomato paste, garam masala, smoked paprika, cumin, chili powder, and coriander. Cook for 2 minutes, stirring occasionally.
- Pour in the water and stir until the sauce begins to thicken. Add the heavy cream, honey, and chickpeas, stirring until everything is well combined.
- Allow the sauce to simmer on medium heat for 10-15 minutes, stirring occasionally, until the chickpeas are tender and the sauce has thickened.
- Stir in the Greek yogurt and lime juice, cooking for an additional 2 minutes to warm through.
- Serve hot over rice, garnished with fresh cilantro if desired. Enjoy with warm naan bread!
Notes
With the perfect blend of spices, creamy tomato sauce, and the richness of chickpeas, this Butter Chickpeas recipe is a plant-based comfort food you’ll return to again and again.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 66mgSodium: 344mgCarbohydrates: 23gFiber: 5gSugar: 9gProtein: 8g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
