Easy Indian Butter Chickpeas

Since you all know me, then you know that I love Indian food to the utmost.
Give me some Chicken Tikka Masala, Butter Chicken or Pumpkin Masala and I’m one happy camper.
In fact, some of the most popular recipes on this blog are Indian-inspired; such as the Chickpea Tikka Masala or the Red Lentil and Spinach Tikka Masala — maybe not quite like your grandmother’s authentic Indian recipe but so tasty nonetheless.

Today I have a brand new recipe for you guys. I’m not joking one tiny bit — not even exaggerating — when I say that this recipe is a total game-changer.
It might have changed my life. It might change yours too. Okay, maybe it won’t change your life but it will definitely keep your belly happy and your tastebuds happier. Hence it will make you a happy person. And that’s already something.

These Butter Chickpeas are AWESOME. Period.
When I made these for the first time last week, I pretty much ate the entire pan in a day. Not surprisingly I was way too full being this a 8-serving recipe. But I was so wrapped in the sauce/gravy I couldn’t stop myself.
Seriously guys the sauce: A wonderful blend of spices, tomato, cream, and butter. Silky, with a luxurious mouthfeel that will leave you unable to stop eating it. And it works perfectly with chickpeas. I might even prefer this recipe to my Crock-Pot Butter Chicken and the fact that it’s vegetarian is definitely an added plus.

Rich, luscious, spicy, flavorful, and delicious. As I said before these Easy Indian Butter Chickpeas are awesome. Period.
If you love my Chickpea Tikka Masala, I’m sure you’ll love this one too.

Easy Indian Butter Chickpeas                                                                                                           Print this recipe!

Ingredients
Serves 8

4 tablespoons butter, divided
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon freshly grated ginger
2 tablespoon garam masala
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon cayenne pepper (adjust to taste)
¼ teaspoon ground cumin
¼ teaspoon salt
1 (6 oz / 170 gr) can tomato paste
1 (14 oz / 400 gr) can diced tomatoes
1 (14 oz / 400 gr) can full-fat coconut milk (I used Aroy-D)
3 (15.5 oz / 440 gr) cans chickpeas, drained and rinsed
1 tablespoon cornstarch (or arrowroot powder)
4 tablespoons heavy cream

Directions

Melt 2 tablespoons of butter in large pot (or saucepan) over medium-high heat. Add onions, a pinch of salt, and sauté for about 5 minutes, until translucent, stirring every so often.
Add garlic and sauté for 1 minute, until fragrant.
Add ginger and all the spices and sauté for 30 seconds, until fragrant. Add tomato paste and give a good stir.
Add the can of diced tomatoes, fill the can ¾ full with water and add to the pot.
Bring to a low simmer, cover, and cook for 10 minutes, stirring every now and then.
Remove from the heat, add coconut milk, and with the help of an immersion blender purée until smooth and creamy.
Return the pot to the heat, add chickpeas and give a good stir. Cover and gently simmer for about 20 to 25 minutes, stirring every now and then.
In a small bowl whisk cornstarch and heavy cream. Add slurry and remaining 2 tablespoons of butter and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken.
Take a taste and adjust seasoning as needed.
Sprinkle with chopped fresh cilantro (or parsley) and serve.

Nutrition facts

One serving yields 358 calories, 21 grams of fat, 39 grams of carbs, and 13 grams of protein.