ChooseFI Logo

Indian Butter Chickpeas

Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. American Express is a ChooseFI advertiser. Disclosures.

Indian Butter Chickpeas

I got this recipe from the Richmond Times Dispatch Sunday newspaper on January 8, 2020. We love Indian flavors and wanted to try this meatless meal! If you like chickpeas, you will love this. We didn’t love them served over rice, but we made this again and substituted tofu for the chickpeas, which was tasty.
Notes:
If using tofu instead of chickpeas: Before you start cooking, prepare your tofu. Drain on paper towels with something heavy on top to release the moisture, then cut into 1-inch cubes.  Season with salt & pepper.  Cook separately in a pan in olive oil on medium high heat.  After 5-7 minutes,flip the tofu cubes to brown the other side. Add into dish during step 4 in place of chickpeas.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Dinner, Main Course, Recipes
Cuisine: Indian
Keyword: BarrettFamilyRecipes
Servings: 4 servings
Calories: 962kcal

Ingredients

  • 4 TBS butter
  • 1 onion large, minced
  • 1 ½ tsp salt divided, plus more to taste
  • 4 cloves garlic minced
  • 1 TBS grated fresh ginger
  • 2 tsp EACH: ground cumin paprika, garam masala
  • 28 ounces whole peeled tomatoes (1 can)
  • 15 ounces coconut milk (1 can)
  • 30 ounces chickpeas (2 cans)
  • cayenne pepper optional
  • white rice cooked, for serving

Instructions

  • Melt butter in a large, heavy bottomed pot or Dutch oven over medium heat. Stir in onion and ½ tsp salt. Cook until golden and brown around the edges, stirring occasionally, about 20 minutes. (Don’t be tempted to turn the heat up higher than medium. Keeping it on medium ensures even browning without burning the butter).
  • Stir in garlic and ginger and cook one minute. Stir in cumin, paprika, garam masala and cook 30 seconds more.
  • Add tomatoes with their juices. Using a large spoon or flat spatula, break up or smash the tomatoes in the pot. Stir in the coconut milk and the remaining 1 tsp salt. Bring to a simmer and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes, if necessary to help them break down.
  • Stir in chickpeas and pinch of cayenne, if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for 15 minutes more. Taste and add more salt, if necessary. Serve over rice and enjoy!

Nutrition

Calories: 962kcal | Carbohydrates: 128g | Protein: 28g | Fat: 40g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1997mg | Potassium: 1350mg | Fiber: 19g | Sugar: 16g | Vitamin A: 640IU | Vitamin C: 25mg | Calcium: 220mg | Iron: 14mg
Tried this recipe?Let us know how it was!
Subscribe To The FI Weekly

Action, accountability, inspiration, and community. Join the movement. Get started on your Path to FI

Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. American Express is a ChooseFI advertiser. Disclosures.
More To Explore
You Might Be Interested in...
Share This Post