Indian Butter Chickpeas is a rich, creamy, and comforting dish that delivers all the flavors of classic butter chicken but in a vegetarian form. Made with tender chickpeas simmered in a velvety tomato-based sauce, it is infused with warm spices like garam masala, cumin, turmeric, and chili powder. A swirl of cream or coconut milk gives the sauce its signature smooth and luxurious texture.
This dish is all about balance. The spices bring warmth and depth without overwhelming heat, while the creamy tomato sauce adds a subtle sweetness and richness. The chickpeas are hearty and satisfying, soaking up all the flavors as they simmer gently in the sauce. It is the perfect choice for anyone craving Indian flavors without meat.
Butter Chickpeas is also incredibly versatile and easy to prepare. It requires simple pantry staples like canned chickpeas, crushed tomatoes, garlic, ginger, and a handful of spices. The cooking process is straightforward – saute the aromatics, add spices to release their flavor, stir in tomatoes and chickpeas, and finish with cream or a dairy-free alternative. In about 30 minutes, you have a meal that tastes like it came from your favorite Indian restaurant.
Serve it with fluffy basmati rice, warm naan, or roti to soak up every bit of that delicious sauce. You can also add steamed vegetables or a side salad for a complete meal. Whether you are vegetarian, looking to eat more plant-based meals, or simply craving something cozy and flavorful, Indian Butter Chickpeas never disappoints.
The leftovers are just as tasty the next day as the flavors continue to deepen over time. It is comforting, satisfying, and full of rich, bold flavors that feel both indulgent and wholesome. This dish proves that plant-based meals can be just as hearty and delicious as their meat-based counterparts.
Ingredients
- 1 tablespoon oil or butter for sautéing
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper optional
- 1 can (14 oz) tomato sauce
- 1 can (15 oz) chickpeas drained and rinsed
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro chopped, for garnish
- to taste salt
- to taste black pepper
Instructions
- Heat oil or butter in a large pan over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and ginger, and cook for another minute until fragrant.
- Stir in the garam masala, ground cumin, ground coriander, and optional cayenne pepper. Cook for about 30 seconds until spices are aromatic.
- Add the tomato sauce and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
- Add the chickpeas to the sauce, stir, and let simmer for 5 minutes.
- Stir in the heavy cream and let it simmer for an additional 5 minutes. Adjust the seasoning with salt and black pepper.
- Garnish with fresh cilantro before serving. Enjoy!
Nutrition
This is sooo delicious! I’ve never made butter chickpeas before, but this recipe was easy to follow. My family loved it! 👌
This recipe sounds fake. Butter with chickpeas?? Aint no way that’s healthy. 😂 I stick with my salad, thank you very much.
Guys, I’m not a cook, but even I could make this! Just need butter and chickpeas and I’m set! Easy peasy and tasty! Yum! 😋
I dunno, I was expecting better. It turned out kinda bland and not really like the restaurants. Maybe I did something wrong? 🤷♂️
I think you might’ve missed the spices! They really make the difference. Try adding a bit more garam masala or cayenne next time! 😊
Doesn’t taste like butter chicken at all, just mushy peas. Disappointed.
This turned out super creamy and comforting—exactly what I wanted for a weeknight. The garam masala + cumin combo is doing the heavy lifting. I added a pinch of sugar to balance the tomato and it was perfect.
I tried this but mine wasn’t creamy at all… I might’ve used light cream instead of heavy? Also I skipped the sugar and my tomato sauce tasted kinda sharp. Flavor still good though, just needs tweaking.
Yes!! That garam masala + cumin combo really is the backbone of this. I also do a tiny pinch of sugar and it makes the tomato taste so much smoother—glad it worked for you!
Super easy. Tasted like Indian restaurant? maybe. lol
It’s good but I don’t really get “restaurant” vibes. Needs more cumin/ginger? Also tomato sauce was kinda sweet for me.
Right?! I made this and it totally scratched that Indian restaurant itch. The garam masala + cream combo is magic.
I used dried cilantro because that’s what I had—probably not the same—and it tasted kinda flat. Still edible, just not wow.
I’m skeptical about tomato sauce + chickpeas without whole spices, but honestly it worked. Could maybe use more heat though.
Yeah it’s good but could use more heat, agreed. I think next time I’ll add whole cumin seeds too instead of only powder. Also I used tomato sauce from a jar and it needed more salt, lol.
Totally get the skepticism—tomato + chickpeas usually feels a bit flat to me unless the spice base really sings. But your process seems solid. I’d probably add a pinch more cayenne or even a little paprika for that extra kick.
Yum! I’m a big fan of Indian food. This is going into my regular rotation!
Wow, a lot of steps for something that takes canned beans? Didn’t love it.
I actually found this really rewarding! I love the spices in it. Don’t let the steps scare you off, it’s worth it!
I didn’t have all the spices, so I skipped some and it was still good but not great. I think it needs the garam masala.
I swear I followed it and still my sauce separated 😭 I whisked the cream in, but it got weird. Flavor was good though.
Cilantro at the end is the move. I always forget garnish and it’s usually not the same. This smelled like a restaurant after the spices.
This was AMAZING! I can’t believe it’s just chickpeas. Gonna make it again.
Really good, though I think 10 minutes for simmering the tomato is a bit short. Next time I’ll go longer so the sauce tastes less “canned.” Still super tasty.
This recipe is amazing! My family loved it, and it’s so easy to make. Thank you!
I think butter makes everything better! Next time, I’m adding more cream for sure.
Yes! More cream is always a great idea! It adds richness. Can’t wait to try it like that!
I added some chicken instead of chickpeas and it still turned out great! Not traditional, but yum!
Chicken instead of chickpeas? That’s interesting! But I don’t think it can beat the original. 🤔
Heavy cream is where it’s at. I served it over rice and everyone asked for seconds. My one complaint: it needs more cilantro.
Wow! This was so creamy and delish! Love the spices! Will make again!
Not sure if it really needs that much cream, feels a bit heavy. But spices are nice.
I didn’t think it would turn out this good! I love the creamy texture too!
Made this tonight and it’s honestly so cozy. The spices smell amazing and the cream makes it super smooth. I used half butter/half oil and it still turned out great!
Easy weeknight meal. I added a squeeze of lemon at the end and it totally brightened everything—would definitely make again.
Huh, I’m not sure about lemon. Indian food usually isn’t bright like that to me? But if it works for you I guess I’ll test it—maybe a tiny squeeze. Also, I only had half a can of chickpeas… still worth making?
This sounds so good! I love that you squeezed lemon at the end—will try that next time. The creamy tomato + bright citrus combo is perfect for weeknights.
Y’all this is so easy to make! Took me like 20 minutes. I might add more tomatoes next time tho.
This is how I make it too, except I add some coconut milk for extra flavor. Try it!
Way too bland for my taste. I followed everything and didn’t use much salt though, so maybe that’s on me. Still, I’d definitely double the garam masala next time.
Not bad, but I found it bland before the cream. I had to add extra garam masala, salt, and black pepper to get it where it needed to be. The instructions are easy though—no fuss.
yummy simple and fast, I added mushrooms too! everyone loved it 🙂
Glad to hear you liked it! Mushrooms sound like a great addition. I’m definitely trying that next time!
I’m not usually a cream-in-curry person, but wow this worked. The sauce thickened just right and the chickpeas stayed tender. Will make again.
I didn’t have heavy cream so I used half-and-half… it kinda curdled a bit when it simmered. Flavor was still good, but texture was meh. Recommend keeping the heat low.
Good call on lowering the heat—cream really doesn’t like a hard simmer. Next time, try warming the half-and-half first and stir it in off the heat (or add a little at a time).
I dunno… I think chickpeas taste weird. Not fan of this one.
yummy!
Absolutely love this recipe! So easy and tastes amazing. 😍
I’m skeptical of “butter chickpeas” without actual butter quantities and without simmering longer. 5 minutes for chickpeas feels short. It tasted okay, but it wasn’t that deep, restaurant-style flavor.
My family couldn’t get enough! Best chickpea dish I ever made. Thanks!
Amazing recipe! Super easy and delicious. The chickpeas turned out perfect!
I tried it too! Turned out delicious, just like you said. My family loved it!
I dunno… seems like a lot of ingredients. Is it really that easy? I usually mess up recipes.
Why you calling this butter chicken? Its just beans in red sauce. Smh.
It’s actually chickpeas, not chicken! A variation for sure, but really tasty. Give it a shot!
Tasty but I think it needed more chili. I did the optional cayenne (kinda heavy-handed) and it was still mild to my taste. Next time I’ll add smoked paprika too.
Totally agree—this has great flavor but the heat feels like it’s being held back. I’d add more cayenne *and* maybe a pinch of chili powder next time.
Too many steps for me! I just want to eat, not follow all those instructions.
Made this for dinner, but I forgot to buy cilantro. Still tasted good though!
Too spicy for my kids! Next time I’ll leave out the cayenne. But overall pretty good.