Butter Chickpeas
A creamy, tomato-based butter chickpea dish finished with cream and butter. Serve over rice with naan.
Servings: 4 servings
Ingredients
Ingredients
- 1 tablespoonolive oil
- 1 cupfinely diced yellowonion
- 1 tablespoongingerpastesee note 1
- 1 tablespoonminced garlic
- 1/4 teaspoonground turmeric
- 3/4 teaspoonsmoked paprika
- 3/4 teaspoonground cumin
- 3/4 teaspoongaram masalasee note 2
- 1-1/4 teaspoonssalt
- 1/4 teaspoonpepper
- 1 teaspoonsugar
- 1/8 teaspoonred pepper flakesoptional
- 1 28-ounce cancrushed tomatoes
- 2 15-ounce canschickpeasdrained and rinsed
- 1/2 cupheavy cream
- 2 tablespoonsunsalted butter
- Fresh herbsoptional see note 3
- Ricesee note 4
- Naansee note 5
Instructions
Instructions
- Heat 1 tablespoon olive oil in a large pan over medium heat until the oil is shimmering.
- Add 1 cup finely diced yellow onion and sauté, stirring occasionally, until the onion starts to turn golden, about 3 minutes.
- Add 1 tablespoon ginger paste, 1 tablespoon minced garlic, 1/4 teaspoon ground turmeric, 3/4 teaspoon smoked paprika, 3/4 teaspoon ground cumin, 3/4 teaspoon garam masala, 1-1/4 teaspoons salt, 1/4 teaspoon pepper, and 1/8 teaspoon red pepper flakes (optional). Sauté, stirring constantly, until the spices are very fragrant, about 1–2 minutes.
- Add 1 (28-ounce) can crushed tomatoes, 1 teaspoon sugar, and the 2 (15-ounce) cans chickpeas (drained and rinsed). Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer (just above low). Cook, uncovered, for 10–15 minutes, stirring occasionally, until the sauce has thickened and the chickpeas are softened.
- Remove the pan from the heat. Gently fold in 1/2 cup heavy cream and 2 tablespoons unsalted butter, stirring until the butter has melted and the sauce is smooth. If using fresh herbs (optional), stir them in now.
- Taste and adjust seasoning if needed.
- Serve: ladle the Butter Chickpeas over rice and pair with warmed or charred naan on the side.
Equipment
- Large Pan
Notes
Recipe Notes
Note 1:
For a quick and convenient option, refrigerated
garlic
paste and minced
ginger
do the trick.
Note 2:
Garam masala is a blend of spices. The taste and heat can differ significantly depending on the brand; I use
Private Selection® Garam Masala Blend
.
Note 3:
This is optional, but I add about 1/3 cup finely chopped fresh herbs—cilantro, basil, and sometimes parsley.
Note 4:
Use your preferred rice—freshly cooked, leftover, or convenient microwaveable rice.
Note 5:
Warm naan bread is ideal for scooping up the chickpeas and sauce. To char the naan, spray both sides with cooking spray and grill over medium heat on a gas stovetop for 10–15 seconds per side, flipping with tongs. Once charred, fold it in half and cover with a towel until serving. Alternatively, warm in a pan or microwave with a damp paper towel.
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat on the stove or microwave, adding a splash of water or coconut milk if needed.
Note 1:
For a quick and convenient option, refrigerated
garlic
paste and minced
ginger
do the trick.
Note 2:
Garam masala is a blend of spices. The taste and heat can differ significantly depending on the brand; I use
Private Selection® Garam Masala Blend
.
Note 3:
This is optional, but I add about 1/3 cup finely chopped fresh herbs—cilantro, basil, and sometimes parsley.
Note 4:
Use your preferred rice—freshly cooked, leftover, or convenient microwaveable rice.
Note 5:
Warm naan bread is ideal for scooping up the chickpeas and sauce. To char the naan, spray both sides with cooking spray and grill over medium heat on a gas stovetop for 10–15 seconds per side, flipping with tongs. Once charred, fold it in half and cover with a towel until serving. Alternatively, warm in a pan or microwave with a damp paper towel.
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat on the stove or microwave, adding a splash of water or coconut milk if needed.