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Rachel White

Butter Masala Chickpeas Recipe

A rich and creamy butter masala chickpeas dish featuring tender legumes simmered in a spiced tomato sauce for a comforting, flavorful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Main
Cuisine: Indian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Masala Base
  • 1 can chickpeas drained and rinsed
  • 1 tbsp butter or oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 cup tomato puree
  • 1/2 cup cream or coconut milk
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • Salt to taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Large Pan
  • Knife
  • Cutting Board
  • Spoon

Method
 

  1. Heat butter or oil in a pan and cook onion until soft and slightly golden.
  2. Add garlic and spices, stirring until fragrant and evenly combined.
  3. Pour in tomato puree and simmer until thickened and deep in color.
  4. Add chickpeas and cook until fully coated and heated through.
  5. Stir in cream or coconut milk and simmer gently until smooth and creamy.
  6. Adjust seasoning and serve warm with rice or flatbread.

Notes

Cook longer for thicker sauce or less for a lighter texture. Freeze without cream for best consistency. Stir gently to keep chickpeas intact. Add chili or herbs for variation. Store refrigerated up to four days and reheat slowly.