This butter chickpea recipe is so full of flavor and so easy it’s hard to believe you can make it in 15 minutes. The hardest part is measuring out all the spices. I love making this recipe with chickpeas to get a high protein, high fiber vegetarian dinner. I can’t wait for you to try it!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat a dutch oven to medium-high heat and add butter. Once the butter is melted, add tomato sauce.
Stir in sugar if using. Bring the tomato sauce to a simmer and add garlic and ginger, stirring frequently.
Stir in spices and add chickpeas. Bring the tomato sauce back to a simmer.
Add heavy cream and stir to incorporate. Let it simmer for about five more minutes, but do not bring to a boil.
Add rice to a bowl and butter chickpeas. Garnish with cilantro or parsley and serve with naan.
Measure out all the spices beforehand to save time during cooking.
Do not let the sauce boil after adding the heavy cream to prevent curdling.
Serve with freshly cooked rice and warm naan for the best experience.
Can I use fresh peas instead of frozen?
Yes, you can use fresh peas. Just ensure they are cooked before adding them to the dish.
Can I substitute heavy cream?
You can use coconut cream or a dairy-free alternative if you prefer.
Is this recipe spicy?
It has mild spice from chili powder and garam masala, but you can adjust the spice level by reducing or omitting the chili powder.
Can I make this recipe vegan?
Yes, substitute butter with vegan butter and heavy cream with coconut cream or another plant-based alternative.
What can I serve with this dish?
Serve it with rice and naan for a complete meal.
I'm a dietitian and busy mom of two make quick, easy and healthy recipes to get dinner on the table quickly using the cleanest convenience foods I can find from you everyday grocery stores to make cooking dinner approachable and fun!
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