---
title: Indian Butter Chickpeas
author: Vegan Richa
source: https://www.veganricha.com/butter-chickpeas-1-pan-30-min/
servings: 4
prep time: 5 minutes
cook time: 25 minutes
total time: 30 minutes
tags:
  - indian
  - curry
  - chickpeas
  - vegan
  - one-pan
---

-- One-pan, dump-and-done: no sautéing. Gluten-free, soy-free, nut-free.
-- Quantities converted from US measures; a standard UK 400 g tin of chickpeas and 400 ml tin of coconut milk are fine.

In a large #skillet{} over a medium heat, add the @tomato passata{227%ml}, @full-fat coconut milk{400%ml}, @chickpeas{425%g} (drained), @garam masala{2%tsp}, @paprika{1/2%tsp}, @salt{1/2%tsp}, @sugar{1/2%tsp}, @garlic powder{3/4%tsp}, @bay leaves{2} and @dried fenugreek leaves{1%tsp}. Mix really well and bring to a boil. -- don't use thick tomato paste; plain tomato sauce works instead of passata. Swap paprika for cayenne or Indian red chilli powder (or use both). Swap garlic powder for 2 tsp ginger-garlic paste. Bay leaves are optional. Fenugreek leaves = kasoori methi.

Taste and adjust the salt and flavour. Add more garam masala if you like, or some ground cumin and ground coriander. -- old spices have much less flavour, so adjust as needed

Stir in the @non-dairy cream{2%tbsp}, then continue to cook for another ~{6%minutes} to thicken and switch off the heat. -- cream is optional, for an extra creamy sauce. Cashew cream or non-dairy yoghurt also work. Original range: 5–8 minutes

If the sauce isn't thickening enough, mix @cornflour{1%tsp} with @water{1%tbsp} and stir it in while still boiling. The sauce thickens more as it cools, so don't make it too thick while hot. -- or use 2 tsp plain flour mixed with 2 tbsp water (not gluten-free)

Serve over rice, quinoa, flatbread or naan, garnished with @coriander{}, @sliced green chillies{}, a squeeze of @lime{} and a drizzle of extra non-dairy cream.