Butter Chicken Chickpeas

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper




  • 2 tbsp vegetable oil
  • 1/4 tsp each salt and freshly ground pepper
  • 1 tbsp minced ginger
  • 2 cloves garlic, minced
  • 1/2 cup water
  • 2 canned chickpeas, drained and rinsed
  • 1 jar (400 mL) Patak’s Butter Chicken Cooking Sauce
  • 2 tbsp finely chopped fresh cilantro
  • Red chilli peppers (optional)


  1. Heat oil in large Dutch oven or large saucepan over medium-high heat.
  2. Add chickpeas, garlic and ginger and sauté for 2 minutes. Add water; cook stirring for 3 to 5 minutes.
  3. Stir in Patak’s Butter Chicken Cooking Sauce, salt, and pepper and bring to a simmer. Simmer, covered, stirring occasionally, for 5 to 8 minutes.
  4. Garnish with cilantro and red chilli peppers (optional).


You can try substituting chickpeas for vegetables or lentils.