Pantry-friendly, silky chickpeas bathed in a fragrant cumin butter sauce—ready in about 30 minutes.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 20 mins | 30 mins | 4 |
Intro
This Cumin Butter Chickpeas is a pantry-friendly weeknight option that comes together in one skillet. A silky butter sauce, brightened with cumin, coats tender chickpeas as onion and garlic soften in the shimmer of oil. Quick, economical, and deeply satisfying, it forgives a busy schedule.
Serve it over warm rice or pasta, or tuck it into flatbreads for a cozy, comforting meal. The glossy edges on the chickpeas and the gentle aroma of cumin make every bite feel special.
The Best Chickpeas for This Recipe
Canned Chickpeas (drained and rinsed)
Pros: Fast and reliable with a consistent texture. Cons: Higher sodium unless thoroughly rinsed. When to choose: best for busy weeknights or last-minute meals.
Dried Chickpeas (soaked; cooked)
Pros: Creamier texture and potentially lower sodium. Cons: Requires planning and soaking time. When to choose: meal-prep or when you want a richer bite.
Whole vs. Slightly Smashed
Pros: Whole chickpeas hold their shape and provide bite. Slightly smashed yields a creamier, saucier texture. When to choose: Whole for structure, smashed for a more cohesive sauce.
Other Ingredients (and Helpful Swaps)
Tomatoes
Role: Add a bright acidity and a touch of sweetness. Swap: sun-dried tomatoes or a small dollop of tomato paste for depth.
Onion
Role: Base sweetness and aroma. Swap: shallot or leek for a milder bite; or onion powder as a quick alternative.
Garlic
Role: Aromatic backbone and warmth. Swap: garlic powder or roasted garlic for a mellower note.
Red Pepper
Role: Mild heat and color. Swap: crushed red pepper flakes or diced red bell pepper for sweetness.
Pasta
Role: Base for the dish when not served over rice. Swap: serve with rice, quinoa, or a warm flatbread instead.
Herbs
Role: Finishing brightness and contrast. Swap: cilantro, dill, or chives for a fresh lift.
Ingredients
-
Sauce
- Unsalted butter — 2 Tbsp (28 g)
- Olive oil — 1 tsp (5 ml)
- Ground cumin — 1 1/2 tsp (4 g)
- Garlic, minced — 3 cloves
- Onion, small, finely diced — 1 (about 4 oz / 115 g)
- Salt — 3/4 tsp kosher salt (4.5 g) or to taste
- Red pepper flakes — 1/4 tsp (optional)
- Lemon juice — 1 Tbsp (15 ml)
-
Chickpeas
- Canned chickpeas, drained and rinsed — 2 (15 oz / 425 g) cans
-
Finish / Extras
- Cherry tomatoes, halved — 1 cup (150 g) (optional)
- Fresh parsley, chopped — 2 Tbsp (8 g)
- Spinach, baby or baby kale — 2 cups (60 g) (optional)
-
Pasta (optional)
- Cooked pasta (spaghetti or penne) — 8 oz (225 g)
-
Salt & Pepper
- To taste
Directions
-
Sauté onion and garlic (5–6 min) — In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent and just starting to soften, 3–4 minutes. Add minced garlic and cook until fragrant, about 30–60 seconds.
-
Bloom cumin and melt butter (1–2 min) — Add butter and ground cumin to the pan; cook until the butter is melted and the edges of the mixture look glossy and toasty, about 1–2 minutes.
-
Add chickpeas and simmer (6–8 min) — Stir in drained chickpeas, coating them in the cumin-butter sauce. Let them simmer gently, stirring occasionally, until the edges look slightly blistered and the sauce clings to each bean, 6–8 minutes. Season with salt.
-
Finish with tomatoes and lemon (2–3 min) — If using, add cherry tomatoes and cook until just softened, 2–3 minutes. Stir in lemon juice and remove from heat; taste and adjust salt if needed.
-
Cook pasta (8–10 min) and combine (2–3 min) — If serving with pasta, cook pasta to al dente per package directions. Reserve 1/2 cup pasta water, then toss the chickpeas with the pasta, adding a splash of pasta water to emulsify the sauce if needed. Stir in parsley (and spinach if using) just before serving.
-
Finish and serve — Transfer to plates, finish with a light sprinkle of parsley, and serve while hot. The sauce should be silky and cling to the chickpeas; edges of beans should be glossy.
How to Store Leftovers
-
Refrigerate leftovers within 2 hours of cooking in an airtight container. They keep for up to 3 days in the fridge, or up to 1 month in the freezer for best quality.
-
Reheat on the stovetop over gentle simmer for 5–7 minutes, stirring to re-emulsify the sauce. You can thin with a splash of water or stock if the sauce thickens.
-
You can also reheat in the microwave in 1–2 minute bursts, stirring between intervals. Let stand a minute before serving.
-
Do not leave at room temperature for more than 2 hours.
What to Serve With Cumin Butter Chickpeas
-
Steamed basmati rice or fluffy quinoa — The neutral grains soak up the cumin butter and keep every bite saucy and satisfying.
-
Warm naan or crusty bread — Perfect for scooping up chickpeas and catching every last drop of butter sauce.
-
Roasted broccoli or green beans — A quick, bright contrast with a crisp edge to balance the creaminess.
-
Kale and citrus salad with tahini dressing — A crisp, tangy counterpoint that lightens the plate.
Variations & Tips
-
Spicy twist: Stir in 1/2–1 tsp chili flakes or a dab of chili paste for heat.
-
Creamier: Finish with a tablespoon or two of coconut milk or heavy cream for a silkier sauce.
-
Gluten-free option: Serve with gluten-free pasta or swap in a grain like quinoa.
-
Canned-to-dried swap: If you only have dried chickpeas, soak and cook them ahead of time, then proceed with the recipe as written.
-
Fresh-herb lift: Finish with cilantro or dill in place of parsley for a different aroma.
Enjoy Your Cumin Butter Chickpeas
Enjoy this cozy, pantry-friendly dish tonight—the cumin butter glaze clings to each chickpea in a glossy, satisfying way. Simple ingredients, bold flavor, and a comforting finish make Cumin Butter Chickpeas a dependable weeknight joy. Dig in and savor the easy goodness of this dish.