Indian Butter Chickpeas with Homemade Garlic Naan
Recipe for the week of March 9, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
4servings 15minutes
Cook Time
35minutes
Servings Prep Time
4servings 15minutes
Cook Time
35minutes
Ingredients
Butter Chickpeas
  • 4tablespoons butter
  • 1 yellow onionfinely chopped
  • 1teaspoon Saltdivided
  • 1/2 cup canned tomato paste
  • 1tablespoon fresh gingerpeeled and finely chopped
  • 28ounces canned chickpeasdrained, rinsed
  • Dash baking soda
  • 1teaspoon garam masala
  • 1teaspoon cumin
  • 3/4teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1cup heavy cream
  • 1/4bunch Fresh cilantrochopped
Homemade Garlic Naan
  • 1/4cup warm water
  • 2teaspoons white sugar
  • 1 1/2 teaspoons active dry yeast
  • 3/4cup milkwarm
  • 3/4 cup plain greek yogurt
  • 1/4 cup vegetable oilfor cooking
  • 2 garlic clovesminced
  • 4cups all purpose flourplus extra for dusting
  • 1teaspoon baking powder
  • 1teaspoon Salt
Garlic Butter Topping
  • 3tablespoons buttermelted
  • 2 garlic clovesminced
  • 1/6bunch Fresh cilantrochopped
Instructions
For the Naan
  1. Combine the water, sugar, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
  2. Add milk, yogurt, oil, minced garlic, flour, baking powder, and salt. Mix until the dough comes together with your hands.
  3. Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
  4. Lightly grease the same mixing bowl with olive oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for until doubled in size.
For the Chickpeas
  1. In a large skillet over medium heat, melt butter. Add onion and dash salt and cook, stirring occasionally, until softened, about 7 minutes. Add tomato paste and cook, stirring constantly, until darkened, 4 to 5 minutes. Add ginger and cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.
  2. Add chickpeas and baking soda and stir to combine, then add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds.
  3. Stir in cream, remaining salt, and water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce is reduced, 10 to 15 minutes.
Finishing the Naan
  1. When ready to cook, divide the dough into equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and ⅛-inch thick. Repeat with remaining dough.
  2. Heat a large skillet over medium-high heat. Grease skillet all over with extra olive oil.
  3. Place one piece of the naan on the oiled hot pan and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
  4. Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
  5. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan.
For Garlic Butter Topping
  1. Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh cilantro.
To Serve
  1. Top chickpeas with cilantro. Serve with garlic naan.