Spicy Butter Chickpeas

5 from 5 votes

For the most rich + flavorful curry meal in under an hour, my Spicy Butter Chickpeas is the ultimate weeknight meal for any comfort food lover!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Keyword: beans, chickpeas, curry, dairy-free, dinner, indian, savory, spicy, vegan, vegetarian, weeknight, weeknight meals

Servings: servings

Calories: 224kcal

Author: Shanika

1 (15 oz.) can organic chickpeas, drained + rinsed
1 (15 oz.) can organic Great Northern beans, drained + rinsed (This is optional; you can sub with chickpeas)
2 Tbsps unsalted butter
½ red onion, chopped
3 garlic cloves, minced
1 tablespoon minced ginger
1 tablespoon Garam Masala (You can sub with a mix of cumin + allspice)
2 tsps smoked paprika
1 teaspoon turmeric powder
1 teaspoon red pepper flakes (You can increase or reduce this amount based on desired heat level)
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried parsley
Pinch of cayenne pepper
1 (14 oz.) can diced tomatoes, organic
¾ cup organic heavy cream
2 Tbsps vegetable stock
chopped fresh cilantro, for garnish

1-2 cups basmati rice (You can also sub with brown rice, coconut rice, or mashed potatoes)

US Customary - Metric

In medium skillet (10-inch) over medium-high heat, add the butter until heated + melted. Add the minced garlic, onions, and ginger, sautéing until fragrant and golden. Next, add in the diced tomatoes, Garam masala, turmeric, smoked paprika, red pepper flakes, cayenne pepper, salt, and black pepper, stirring until combined.
Pour in the heavy cream and veggie stock, stirring until combined. Let the mixture boil for a minute or so before removing it from heat.

In a high-powered blender, carefully add the sauce mixture and blend until smooth, about 2-3 minutes.

In the same skillet over medium-high heat, add the blended sauce along with the chickpeas and Northern beans and stir everything together. Reduce the heat to low and allow everything to simmer until the sauce begins to thicken and the beans become tender, about 10-12 minutes. NOTE: You can add another 2 Tbsps or so of butter with the sauce for added richness.
You can serve this spicy butter chickpeas with your favorite side such as: naan bread, cooked basmati rice, coconut rice, brown rice, pita bread, mashed potatoes, etc.
Bon Appétit!

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
VEGAN OPTION: To make this recipe entirely dairy-free + vegan, be sure to substitute heavy cream with full-fat coconut cream/milk as well as the butter with vegan butter.
COCONUT MILK-FREE OPTION: If you'd prefer to make this curry recipe without coconut milk, you can substitute with Almond milk. NOTE: If you need the sauce to be a little thick, add 1 teaspoon of cornstarch, arrowroot starch, all-purpose flour, etc. if needed. Always mix thickeners with water to avoid lumps.