Indian Butter Chickpeas

Looking for your new favorite way to dress up canned chickpeas? You’re in the right place. Simmered in an aromatic tomato gravy, this vegetarian spin on classic butter chicken will forever change the way you look at a can of beans. Here are some tips on how to make this recipe.





4 tbsp. unsalted butter
1 yellow onion, finely chopped
1 tsp. (or more) kosher salt, divided
1/2 c. tomato paste
1/2 c. serrano chile, seeded, finely chopped
1 tbsp. grated or finely chopped peeled ginger
2 (14.5-oz.) can chickpeas, drained, rinsed
1/8 tsp. baking soda
1 tsp. garam masala
1 tsp. ground cumin
1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
1 c. heavy cream
1 tbsp. dried fenugreek leaves or kasoori methi (optional)
1/4 c. finely chopped fresh cilantro
Cooked jasmine rice or naan, for serving


  1. Step 1In a large, high-sided skillet over medium heat, melt butter. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Add tomato paste and cook, stirring constantly, until darkened, 4 to 5 minutes. Add chile and ginger and cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more. 
  2. Step 2Add chickpeas and baking soda and stir to combine, then add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds.
  3. Step 3Stir in cream, fenugreek (if using), 1/2 teaspoon salt, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce is reduced, 10 to 15 minutes. 
  4. Step 4Divide rice among bowls or plates. Season chickpeas with salt, if needed, then top with cilantro. Spoon chickpeas over rice.
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