These Indian butter chickpeas are rich, creamy, and packed with bold, warming spices in a classic butter-style tomato sauce—without any meat. Ready in about 30 minutes, this easy vegetarian curry is comforting, flavorful, and perfect for weeknight dinners or meal prep. Vegan and gluten-free options included.
Ingredients
- Main Ingredients
- 2 15 oz cans chickpeas, drained and rinsed
- 1½ cups crushed tomatoes or tomato purée
- ½ cup heavy cream or coconut cream
- Seasonings & Flavor Base
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika or Kashmiri chili powder
- Pantry Staples
- 2 tbsp butter or vegan butter
- 1 tbsp olive oil or ghee
- Salt to taste
- 1 –2 tsp sugar or honey optional, to balance acidity
Instructions
- Prep Ingredients
- Drain and rinse chickpeas well. Mince garlic, grate ginger, and measure spices.
- Start the Sauce
- Heat butter and olive oil (or ghee) in a large skillet or saucepan over medium heat.
- Aromatics
- Add garlic and ginger. Sauté 30–60 seconds until fragrant.
- Toast Spices
- Stir in cumin, paprika, and garam masala. Cook 30 seconds to bloom spices.
- Simmer Tomatoes
- Add crushed tomatoes and salt. Simmer 8–10 minutes, stirring occasionally, until thickened and darker in color.
- Add Chickpeas
- Stir chickpeas into the sauce, coating them well.
- Finish with Cream
- Reduce heat to low. Stir in cream and simmer gently 5–7 minutes.
- Adjust & Rest
- Taste and adjust seasoning with salt or sugar if needed. Rest 2–3 minutes before serving.
Notes
- Let tomatoes cook down fully before adding cream for best flavor.
- Keep heat low after adding cream to prevent curdling.
- Flavor improves even more the next day.