30-Minute Indian Butter Chickpeas Recipe
A rich and flavorful 30-minute Indian Butter Chickpeas recipe, featuring a creamy coconut milk and tomato-based sauce seasoned with aromatic spices and garam masala. This hearty vegetarian dish is perfect served warm with basmati rice and naan for a comforting, protein-packed meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Cooking Base
- 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
Spices
- 1 Tbsp garam masala
- 1 tsp ground coriander seed
- 1 tsp kashmiri chili powder (or ¾ tsp sweet paprika and ¼ tsp cayenne)
- ½ tsp salt
- ½ tsp cumin
Main Ingredients
- 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
- Prepare Rice: Begin by cooking basmati rice if you plan to serve it alongside the chickpeas. Once cooked, cover to keep warm.
- Sauté Onions: Heat 2 tablespoons of coconut oil in a large sauté pan or pot over medium heat. Add the finely diced yellow onion and cook, stirring frequently, until the onion is soft and translucent, about 5 to 7 minutes.
- Add Aromatics and Spices: Stir in the freshly grated ginger and minced garlic, cooking for an additional minute until fragrant. Then add garam masala, ground coriander, kashmiri chili powder, salt, and cumin. Mix well to coat the onions and release the spices’ aroma.
- Build the Sauce and Simmer: Add the drained chickpeas, full-fat coconut milk, and tomato paste to the pan. Stir thoroughly to combine all ingredients. Cover the pan and gently simmer the mixture over medium-low heat for 15 minutes, stirring occasionally to allow the sauce to thicken and reduce the tomato acidity. The final sauce should be a rich dark orange color.
- Serve: Serve the warm butter chickpeas with basmati rice and naan bread for a complete, comforting meal.
Notes
- Using coconut oil enhances the tropical richness but any cooking oil can be used.
- Kashmiri chili powder provides color and mild heat; substitute with paprika and cayenne if unavailable.
- Full-fat coconut milk adds creaminess; light coconut milk will reduce richness.
- Simmering the sauce helps balance the acidity of the tomato paste for a smoother flavor.
- Serve immediately for best texture and flavor or reheat gently before serving.
