Is butter chickpeas healthy?

When I base it on chickpeas, Indian Butter Chickpeas offer fiber and plant-based protein. The butter and cream add richness; you can lighten with less butter, swap in olive oil, or use coconut cream for dairy-free versions. Enjoy in moderation as part of a balanced diet.

What exactly are butter chickpeas?

They’re chickpeas simmered in a creamy, tomato-based sauce seasoned with garam masala and spices. Think a dairy-friendly, vegetarian curry inspired by butter chicken, but without chicken. The result is a comforting, rich curry that’s still plant-forward.

Is there a downside to eating chickpeas?

Chickpeas are fiber-rich and nourishing, but they can cause gas for some people when not cooked or chewed well. Soaking and rinsing, plus gradual introduction into the diet, helps. P pairing with spices and herbs also aids digestion.

Is there a downside to chickpeas?

The main considerations are portion size (calories from cream or oil), sodium, and potential digestive effects. If you’re watching fat or sodium, dial back dairy and salt and balance with veggies and whole grains. Moderation and variety are key.

Indian Butter Chickpeas: 5-Min Creamy, Quick, Ultimate

Name: Indian Butter Chickpeas Bring 5-Min Creamy, Quick, Delish.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 tbsp butter or ghee; 1 tbsp olive oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 tsp grated fresh ginger; 2 tsp garam masala; 1 tsp ground cumin; 1/2 tsp turmeric; 1/2 tsp smoked paprika; 1 can (400 g) crushed tomatoes; 1 can (400 g) chickpeas, drained and rinsed; 1/4 cup heavy cream or coconut cream; Salt to taste; Optional: chopped cilantro and lemon wedges for serving

Description

Indian Butter Chickpeas are a creamy, tomato-based vegetarian dish inspired by butter chicken, delivering rich, cozy flavors in a quick one-pan meal.

Ingredients

Scale

1 tbsp butter or ghee
1 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tsp grated fresh ginger
2 tsp garam masala
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
1 can (400 g) crushed tomatoes
1 can (400 g) chickpeas, drained and rinsed
1/4 cup heavy cream or coconut cream
Salt to taste
Optional: chopped cilantro and lemon wedges for serving

Instructions

Heat butter and olive oil in a large skillet over medium heat.
Add onion and cook for 5–6 minutes until soft and golden.
Stir in garlic, ginger, and spices. Cook for 1–2 minutes until fragrant.
Pour in crushed tomatoes and bring to a simmer. Let it cook for 10 minutes, stirring occasionally.
Add chickpeas and stir to coat. Simmer for another 10 minutes to let flavors meld.
Stir in cream, season with salt, and simmer for 2 more minutes.
Garnish with cilantro and serve with rice or warm naan.

Notes

You can substitute coconut cream for dairy cream to make it dairy-free.
Use a lighter butter or reduce the amount to cut fat if desired.
Leftovers refrigerate well and reheat gently on the stove.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One-Pan
Cuisine: Indian

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 230 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 13 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 60 mg

Keywords: Indian Butter Chickpeas, butter chickpeas, chickpea curry, creamy chickpeas, one-pan Indian, garam masala chickpeas, vegetarian Indian curry