Indian Butter Chickpeas Recipe (2024)

By Melissa Clark

Indian Butter Chickpeas Recipe (1)

Total Time
1 hour 10 minutes
Rating
5(3,662)
Notes
Read community notes

A vegetarian riff onIndian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won’t want to leave any behind.

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Ingredients

Yield:4 to 6 servings

  • 4tablespoons unsalted butter
  • 1large onion, minced
  • teaspoons kosher salt, plus more to taste
  • 4garlic cloves, finely grated or minced
  • 1tablespoon grated fresh ginger
  • 2teaspoons ground cumin
  • 2teaspoons sweet paprika
  • 2teaspoons garam masala
  • 1small cinnamon stick
  • 1(28-ounce) can whole peeled plum tomatoes
  • 1(15-ounce) can coconut milk
  • 2(15-ounce) cans chickpeas, drained
  • Ground cayenne (optional)
  • Cooked white rice, for serving
  • ½cup cilantro leaves and tender stems, for serving

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

482 calories; 27 grams fat; 19 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 12 grams dietary fiber; 10 grams sugars; 14 grams protein; 840 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Indian Butter Chickpeas Recipe (2)

Preparation

  1. Step

    1

    Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and ½ teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don’t be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)

  2. Step

    2

    Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.

  3. Step

    3

    Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.

  4. Step

    4

    Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.

  5. Step

    5

    Serve spooned over white rice, and topped with cilantro.

Ratings

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3,662

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Private Notes

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Cooking Notes

IndianToo

Don’t use coconut milk. It actually ruins what is a classic Indian dish eaten in every part of India - and our mothers and grandmothers have figured out over the centuries that coconut or its extract/milk is not a good match for the gentle, buttery taste of chickpeas and actually muddies the flavor.(Prakash and Sumam - thanks for the sage comments).

Caroline M

Two alterations to take this to a WOW-level dinner. First, puree the onions, spices, and tomatoes together before adding the coconut milk and chickpeas. This makes a silky, more restaurant-style sauce. Second, I found this recipe made a lot more sauce than the chickpeas needed, so I cubed up some extra firm tofu and added that in. The tofu soaks up all of the spices and feels like a paneer, but with much less fat and much more protein. Will DEFINITELY repeat.

LEC

I'm not understanding the need to judge Martha's adjustments to the recipe. What's the problem? She's suggesting that the recipe is flexible enough to substitute other proteins for the chickpeas. She is not arguing that other people should make it "non-vegetarian," "non-Indian," or should not follow the recipe exactly. Totally confused here by the need to scold Martha for adjusting it to her needs/pantry/taste.

Jennifer

Why don't more people use a potato masher to break up whole canned tomatoes? It's so easy.

Jktoronto

I used smoked paprika, which gave the recipe even more body. I also added a bit of tamari and a half tsp of cinnamon, and added some red lentils to the mix as well (along with some extra water).

Prakash Nadkarni

There's a highly similar dish (without the coconut milk) using red kidney beans, called "Rajma" (="red beans" in Punjabi - these beans, like chilies/tomato/potato, were introduced from the Americas) that is slightly heavier on the ginger, and lighter on the fat.

S. Furstenberg

Make this recipes exactly as follows because it is delicious. I've already made it three times, just during Covid 19 Lockdown. My only augmentation was to cook the chickpeas myself because I need to justify my Instant Pot.

Prakash Nadkarni

You don't have to use butter. The original Punjabi recipe used ghee - clarified butter- but South Asians have a pretty high incidence of cardiovascular disease, so most modern recipes use vegetable oil (and no saturated-fat coconut milk) with a teaspoon or two of ghee added right at the end for flavor.

trudy lou

Only had one can of chickpeas (thought there was an endless supply in the pantry) at home but I did have cauliflower. Otherwise cooked as directed. Fantastic! I can imagine a lot of vegetables being very good in this dish.

campbell d

Alright y’all—let me give you my hot take. 1.5x all the spices, garlic, and ginger. Wait to add the garam masala until you’ve added the tomatoes. Take an immersion blender to the whole Dutch oven once you add the tomatoes. Use light coconut milk because.....hot girl summer is upon us......and party on. Serve with lime and cilantro, maybe a little Greek yogurt. Oh, and add lots of red pepper flakes because........duh. This recipe, with everyone’s help, slaps.

Pups

Since the coconut milk is full of calories, I swapped out the butter for one tablespoon of olive oil. I also added a squeeze of lemon at the end. I guess that my amendment alters the intention of the recipe, but I am healthier for it and it’s also vegan. The dish also is quite tasty.

Maya

I'm allergic to coconut. Is there are substitute for the coconut milk?

ruth

I'd make this with paneer. Mmmmmm.

Martha

This is delicious and so easy! I had some bay scallops so I used those instead of the chickpeas. You could use any protein you have on hand. I also used 1 cup of heavy cream instead of the coconut milk and about 1/16 tsp ground cinnamon instead of the stick because that was what I had on hand.

Rachel F

I substituted whole milk for the coconut milk and it turned out great. You will want to use less milk (~1/2 to 3/4 less) than it calls for as I understand that coconut milk has a thicker consistency.

Geoffrey

An absolute banger, and the work to reward ratio is pretty amazing. Highly recommended!

Rachel K

This is one of my favorite go-to dinners. I add an extra teaspoon of each spice AT LEAST. Add more ginger as well. If you can find the frozen ginger cubes, I find that they work just as well in a pinch (3 usually makes a tablespoon). I put them in a bowl and them thaw a bit while I prep my ingredients. I also add salt to the onions while they cook to help them release more water.

Merlin

Great with chicken as well if you eat meat.

Teresa Quinn

Followed the tips and this is a KEEPER!Double the spices (if not more)Bloom the spices in the oil (except the GM, wait to add that with the tomatoes) Puree the onion/tomatoes/spices mix before adding chickpeas.Served it with a squeeze of lime, some chopped cilantro and scallions, and butter naan.

Delise

Extra spices, garlic, ginger. Subbed cauliflower instead of 2nd can chickpeas. Added a little broth to thin out. Really good.

Prathyusha Savjani

I tried this recipe today and it was good. Only modification I made was using fresh tomatoes instead of canned. Next time I will use less coconut milk as I felt the whole can was a bit much. Will also add some red chili powder to give it some more heat.

CDub

Very warming vegetarian dish for a cold winter night. I added more vegetables like potatoes and mushrooms. Cauliflower or squash would be good in it too.

DL

I’ve made this several times and love it, but the recipe should really recommend using a potato masher to break up the tomatoes. It takes 5 seconds and is way more effective.

Jasmine

Prepared per directions, excellent! Added quite a bit of cayenne for a kick.

Vegan

Yum! I subbed the butter for violife plant based butter, so it didn't brown but the onions did were softened and delicious. I used crushed tomatoes instead of whole to save time, and halved the amount of coconut milk in the recipe. Will definitely make again. :)

Kris Vieira

Have made this a few times and love it. Some additions we have enjoyed: tofu (marinated in lemon juice, 1 tbsp of turmeric and 1 tbsp of cumin) added in at same time as chickpeas, and baby spinach added about two minutes before turning off heat. I also serve over brown jasmine rice instead of white and think it works well with the sauce.

Jac

Alright everyone. I don’t normally add public comments but if you like Indian flavors at all, you HAVE to make this. It must be my most cooked recipe on NYT. Make it as written (although sometimes I cut down on the simmering time and I can get it down to 45 min total). I used to use just crushed tomatoes but for the first time I used whole tomatoes- it makes the dish a little sweeter and more jammy. Consider doubling; it makes a lot as is but you’ll want the leftovers, plus it freezes well.

g

Try adding different veggies (peas, cauliflower etc) and paneer or tofu

Kate

I made this dish for 100 people for $200 CAD, and it turned out great! Everyone loved it! I would maybe up the spices if I made it again.

Liagh

Delicious. Easy. Ramped up the spices by nearly half. Used really good finely pulped Italian tomatoes. Used rapeseed oil rather than butter. Sauce was perfect - used the full tin of full-fat coconut milk. Served with basmati & garlic naan, Bombay Aloo, some chutneys & we were all delighted. Also had plenty of leftovers for lunch/freezer.

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Indian Butter Chickpeas Recipe (2024)

FAQs

What is an Indian dish made from chickpeas? ›

Chana masala is one of my favorite menu items at Indian restaurants. It's a hearty, saucy chickpea and tomato dish with warming spices. I bet you have the ingredients to make this easy homemade version in your pantry already!

Is chickpea butter healthy? ›

There are many health attributes of The Amazing Chickpea – rich in vitamins, minerals, protein and fiber. However, we think that the greatest benefit may be its delicious flavor. While other nut butter alternatives have removed peanuts from their recipes, in many cases they've also removed the flavor.

How do you soften canned chickpeas for curry? ›

If your canned chickpeas are undercooked or have too much bite, boil them in plain water until soft. Liquid: While I prefer to use plain water or chickpea water (aquafaba from the pressure cooked chickpeas) to make the curry. But you can replace the water in the curry with vegetable stock.

Can I use chickpeas instead of butter? ›

Coconut cream, cacao and chickpeas can replicate the moisture and flavor we get from dairy-based butter.

What do Indian people call chickpeas? ›

There's also another category of chickpeas, called Desi, which in India are hulled and split to make chana dal. Desi chickpeas tend to be smaller and denser and have darker skins than Kabuli chickpeas.

What is the difference between chana dal and chickpeas? ›

Chana Dal Peas, also known as "Bengal gram," are pulses derived from the desi chickpea, a small, dark legume that is cultivated mostly in the Middle East. It is different from the typical chickpea or garbanzo bean in that it is hulled and split, younger, smaller and sweeter.

Is it OK to eat chickpeas everyday? ›

You can eat at least one serving (28 grams) of chickpeas per day. However, don't eat more than 70 grams a day since that can cause adverse side effects. If you consume too many chickpeas, some side effects you may get include bloating, nausea, and gas. It's important to remember that chickpeas should not be eaten raw.

Are chickpeas good or bad carbs? ›

Chickpeas are a great source of protein and fiber but if you're following a keto diet, their amount of carbs make them less amenable to this eating plan: 1 cup contains a whopping 35 net carbs.

What does chickpea butter taste like? ›

While it is neither nut- nor seed-based, chickpea butter is creamy and nutty, with a very subtly sweet flavor that tastes like a cross between peanut butter, sunflower seed butter, and the crunchy roasted chickpeas I buy at the grocery store and eat by the handful in between meals.

Why add baking soda when cooking chickpeas? ›

The chickpeas are sautéed with baking soda for a few minutes, before dumping in the water to simmer the chickpeas. The baking soda makes the water more alkaline, which softens the chickpeas more quickly by weakening their pectic bonds.

Are garbanzo beans and chickpeas the same thing? ›

The honest answer—there's no difference between chickpeas and garbanzo beans. They're just two (of many) different names for the same type of pulse. (Pulses are basically seeds of legume plants.) The word chickpea doesn't come from chickens at all—it's an evolution of the plant's Latin name, cicer arietinum.

Do you drain canned chickpeas before cooking? ›

Start with canned or cooked-from-dry chickpeas. In either case, drain and rinse the chickpeas. For canned, simply drain and rinse. For dry, soak overnight, then drain.

What happens if you don't soak chickpeas before cooking? ›

If you forget, you can simply start the cooking process, but expect them to take longer to cook than if you had soaked them first. It can take up to twice the time if you don't soak them first. The reason most people prefer to soak beans is: Soaking makes the beans cook faster.

What is the healthiest way to eat chickpeas? ›

Chickpeas are found in many cuisines. Stir them into soups, stews and pasta dishes, toss in salads or puree for a healthy appetizer.

What is healthier than chickpeas? ›

Since lentils have more fiber, lentils win this round. Lentils contain more protein than Chickpeas. Both chickpeas and lentils are great sources of vegetable protein. However, since lentils have more of this healthy nutrient, lentils win this round.

What dish is made from chickpeas? ›

We LOVE chickpea recipes!

Nope—you can blend these legumes into hummus, form them into falafel, or roast them up for a crispy snack. You can toss them into a salad or a pot of soup or stuff them into a sandwich. If you want more specific ideas, check out the chickpea recipes below.

What is Indian chickpea flour called? ›

Chickpea flour, also known as gram, besan, or garbanzo bean flour, has been a staple in Indian cooking for centuries.

What is the Indian name for chickpeas? ›

In Hindi, it is called desi chana 'native chickpea' or kala chana 'black chickpea', and in Assamese, it is called boot or chholaa boot. It can be hulled and split to make chana dal, Kurukshetra Prasadam (channa laddu), and bootor daali.

What is the word for Indian chickpea? ›

Chana, gram, and besan are common Indian terms for chickpeas and chickpea products: Chana dal are split chickpeas, while gram and besan are most often used to describe chickpea flour.

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