Creamy Butter Chickpeas
A rich and comforting vegetarian version of the classic butter chicken that uses protein packed chickpeas.
recipesbynani.comIf you love a good curry but want to keep things meatless, this butter chickpea recipe is going to be your new go to. It has all that lovely, velvety sauce you expect from the classic dish, but it comes together so quickly using pantry staples.
My favorite thing about this meal is how well the smoky paprika pairs with the creamy tomato base. I always recommend using full fat coconut milk or heavy cream if you really want that authentic, indulgent texture we all crave.
🧺 Ingredients
- 2 tablespoons butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) tomato sauce
- 1/2 cup heavy cream or full fat coconut milk
- Salt to taste
- Fresh cilantro for garnish
👩🍳Instructions
- 1
Melt the butter in a large pan over medium heat.
- 2
Add the onion and cook until it is soft and translucent, which should take about five minutes.
- 3
Stir in the garlic, ginger, paprika, cumin, and turmeric, cooking for another minute until everything smells wonderful.
- 4
Pour in the tomato sauce and the chickpeas, then stir well to coat everything in the spices.
- 5
Lower the heat and let the mixture simmer gently for about ten minutes so the flavors can mingle.
- 6
Stir in the heavy cream and cook for two more minutes until the sauce is creamy and heated through.
- 7
Taste and add salt as needed, then serve warm with a sprinkle of fresh cilantro on top.
💡 Tips
Serve this over fluffy basmati rice or with a piece of warm naan bread for dipping. You can store any leftovers in an airtight container in the fridge for up to three days, and the flavors actually taste even better the next day.
Made this recipe? Let us know how it went.
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