30-Minute Indian Butter Chickpeas
+4 photos

30-Minute Indian Butter Chickpeas

These one-pot butter chickpeas are packed plant-based protein—easy to make, freezer-friendly, and perfect served with rice and naan.

Ingredients

  • coconut oil

    or any oil you have on hand

    2 tbsp
  • yellow onion

    finely diced, about 1 ½ cups

    1 medium
  • freshly grated ginger
    1 tbsp
  • garlic

    minced

    4 cloves
  • garam masala
    1 tbsp
  • ground coriander seed
    1 tsp
  • kashmiri chili powder

    or use ¾ tsp sweet paprika and ¼ tsp cayenne

    1 tsp
  • each salt and cumin
    ½ tsp
  • 15-oz cans chickpeas

    drained, 425 g cans

    2
  • 13-oz can full-fat coconut milk

    370 g

    1
  • 6-oz can tomato paste

    170 g

    1
  • to serve: basmati rice and naan

Directions

  1. 1

    Rice: If you'll be serving this with rice, start that now, and cover to keep warm when finished.

  2. 2

    Onions: Heat 2 Tbsp coconut oil in a large saute pan or pot over medium heat. Add 1 medium yellow onion (finely diced) and cook, stirring often, until onion is soft and translucent, about 5 to 7 minutes.

    Step 2
  3. 3

    Flavor Base: Stir in 1 Tbsp freshly grated ginger and 4 cloves garlic (minced) and continue cooking for 1 minute. Stir in 1 Tbsp garam masala, 1 tsp ground coriander seed, 1 tsp kashmiri chili powder, and ½ tsp each salt and cumin.

    Step 3
  4. 4

    Sauce It: Stir in 2 15-oz cans chickpeas, 1 13-oz can full-fat coconut milk, and 1 6-oz can tomato paste. Cover and gently simmer for 15 minutes, stirring occasionally, to reduce the acidity from the tomato paste. It will be dark orange when done.

    Step 4
  5. 5

    Serve warm with naan and rice.

    Step 5
30-Minute Indian Butter Chickpeas
+4

30-Minute Indian Butter Chickpeas

5.0(10)462 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 10 ratings

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5.0(10 reviews)
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About this Recipe

Craving a deeply satisfying, plant-based meal that comes together in a flash? Our 30-Minute Indian Butter Chickpeas deliver all the rich, aromatic flavors you love in a hearty, easy-to-make dish.

This recipe works culinary magic with minimal effort, transforming simple pantry staples like chickpeas and full-fat coconut milk into a luxuriously creamy curry. It's a true one-pot wonder that makes weeknight cooking effortless, offering a delicious answer to those "what's for dinner?" moments.

Prepare for tender, protein-packed chickpeas swimming in a luscious, spiced sauce that clings beautifully to every bite. The sauce boasts a balance of savory, mildly sweet, and aromatic notes from the carefully chosen spices, making it incredibly comforting and satisfying. It's an easy Indian curry experience you can achieve in your own kitchen, perfect for when you need a flavorful, plant-based meal without the fuss. This naturally dairy-free dish is a fantastic take on a vegan butter chicken, highlighting the incredible versatility of chickpeas.

Customization & Variations

Feel free to experiment with the oil; while coconut oil lends a subtle sweetness that complements the dish, any neutral cooking oil you have on hand will work well. If you don't have kashmiri chili powder, a combination of ¾ tsp sweet paprika and ¼ tsp cayenne offers a similar beautiful color and gentle warmth. This ensures your creamy chickpea curry is always within reach, no matter your pantry.

Serve this vibrant Indian chickpea recipe hot with fluffy basmati rice and warm naan for a complete and utterly delicious meal that feels special, even on a busy weeknight.

Frequently Asked Questions