Transform canned chickpeas into a rich and flavorful meal! This Indian cuisine uses a homemade creamy tomato-based sauce to create the most delicious butter chickpeas in under 30 minutes. Vegan and gluten-free.
The sauce used for making Indian butter chicken is definitely not just for meat! This vegan twist on the popular dish is thick, creamy and mildly sweet, all without the yogurt, butter and heavy cream (and chicken, of course!).
The cashew-based tomato sauce features a homemade spice blend combined with sautéed shallots and garlic. After everything is blended together, tender chickpeas are added into the sauce and it is served over basmati rice. Simple, yet so delicious!
I made this for the first time a few weeks ago and since then my 11-year-old has requested it three times. And I've been more than happy to honor her requests because it's a quick weeknight meal that I can't seem to get enough of myself!
Why You'll Love these Vegan Butter Chickpeas
- Tons of flavor
- Warm spices
- Nutritious
- Simple recipe
- Stores well - perfect for meal prep
- Vegan and gluten-free
Ingredients
This Indian butter chickpeas recipe is surprisingly easy. The hardest part is just grabbing all the different spices from the pantry! See the recipe card at the bottom of the post for quantities.
- Vegetables: shallots, fresh garlic and fresh tomatoes (I use Campari tomatoes)
- Spices: garlic powder, sweet paprika, ground cumin, garam masala, ground turmeric, ground black pepper and cayenne pepper
- Olive oil
- Salt
- Maple syrup
- Water
- Raw cashews
- Chickpeas (garbanzo beans): use canned or cooked dried chickpeas.
- Cilantro (optional garnish)
How to Make Vegan Butter Chickpeas
1. Prepare the basmati rice. Cook according to package instructions (or see below for my method). Proceed to the next step while the rice cooks.
2. Sauté the shallots and garlic. Add olive oil, shallots, garlic, salt and all spices to a medium saucepan and sauté for 5 minutes over medium heat.
3. Add the tomatoes and maple syrup. Cover, turn heat to low and let simmer for 10 minutes.
4. Blend. Transfer the contents to a blender and add water and cashews. Blend until perfectly smooth and creamy.
5. Stir in the chickpeas. Pour the sauce back into the original saucepan and stir in the chickpeas. Set the burner to medium and allow everything to warm through.
6. Serve over basmati rice. Stir and ladle the butter chickpeas over basmati rice and garnish with fresh cilantro. Serve with naan bread for those who are not gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
How to Get Fluffier Basmati Rice
I usually cook basmati rice for a little longer than the package instructions indicate, both for simmering and after removing from heat:
Rinse the rice until the water runs clear. Drain and add to a large pot with water and salt. Bring to a boil and simmer covered on the lowest burner setting for 20 minutes. Turn off the burner while keeping covered and allow to sit for an additional 20 minutes. Fluff with a fork before serving.
Recipe Tips
Do NOT use an immersion blender! A high-speed blender is necessary for this recipe in order to fully blend the cashews into the creamy sauce.
Adjust or add seasonings. If you don't like a lot of spice, feel free to remove the cayenne. For more intense, sweet flavor, you can add more garam masala. Additionally, you can add tomato paste, curry powder, chili powder ground coriander and even fenugreek leaves. Don't be afraid to put your own spin on it!
The sauce will thicken as it sits. Don't worry if the sauce looks too thin in the beginning as it will naturally thicken up.
Sneak in an extra veggie! Add a boost of vitamin A by swapping one can of chickpeas for a sweet potato. The dish will have to cook a little longer to soften the sweet potato but it won't affect the overall texture, making it a great addition to this vegan recipe.
Health Benefits of Chickpeas
As a vegan, I cook with chickpeas a lot, and for good reason! Chickpeas are one of my pantry staples that I routinely restock with every grocery store run.
Chickpeas are an excellent source of plant-based protein, dietary fiber, complex carbohydrates, and B vitamins. In addition, they are a good source of manganese, iron and zinc.
Studies have shown that chickpeas are effective in reducing cholesterol and improving blood sugar for people with diabetes. Read more about all the benefits chickpeas provide for vegans.
More Chickpea Recipes
Can't get enough chickpeas? Below are more recipes featuring them as the main ingredient:
I hope you enjoy this plant-based version of Indian butter chickpeas! I find it is such a great recipe for a getting a quick and delicious meal on the table without much notice.
Please share your dishes @eatingbyelaine so I can see your creations!
Print
The Best Vegan Butter Chickpeas
- Total Time: 30 minutes
- Yield: 8 1x
- Diet: Vegan
Description
Transform canned chickpeas into a rich and flavorful meal! This Indian cuisine uses a homemade tomato-based curry to create the most delicious butter chickpeas in under 30 minutes. Vegan and gluten-free.
Ingredients
Vegan Butter Chickpeas:
- 3 tablespoons extra virgin olive oil
- 2 large shallots, peeled and diced
- 7 large cloves garlic, peeled and minced
- 1.5 teaspoons fine salt
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ¼ teaspoon cumin
- ¼ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne
- 6 fresh campari tomatoes, diced or 12 ounces cherry tomatoes (2 cups) [seeds and juices included]
- 1 tablespoon maple syrup
- 2 cups filtered water
- 1 cup raw unsalted cashews
- 2, 15 ounce can garbanzo beans, drained and rinsed (3 cup of chickpeas)
Basmati Rice:
- 1 cup basmati rice
- 2 cups water
- ½ teaspoon fine salt
Instructions
- Prepare the basmati rice. Rinse the rice until the water runs clear. Drain and add to a large pot with water and salt. Bring to a boil and simmer covered on the lowest burner setting for 20 minutes. Turn off the burner while keeping covered and allow to sit for an additional 20 minutes. Fluff with a fork before serving. Proceed to the next step while the rice cooks.
- Sauté the shallots and garlic. Add olive oil, shallots, garlic, salt and all spices to a medium saucepan and sauté for 5 minutes over medium heat.
- Add the tomatoes and maple syrup. Cover, turn heat to low and let simmer for 10 minutes.
- Blend. Transfer the contents to a blender and add water and cashews. Blend until perfectly smooth and creamy.
- Stir in the chickpeas. Pour the sauce back into the original saucepan and stir in the chickpeas. Set the burner to medium and allow everything to warm through.
- Serve over basmati rice. Stir and ladle the butter chickpeas over basmati rice and garnish with fresh cilantro. Serve with naan bread for those who are not gluten-free.
Notes
Do NOT use an immersion blender! A high-speed blender is necessary for this recipe in order to fully blend the cashews into the creamy curry sauce.
Adjust or add seasonings. If you don't like a lot of spice, feel free to remove the cayenne. For more intense, sweet flavor, you can add more garam masala. Additionally, you can add tomato paste, curry powder, chili powder ground coriander and even fenugreek leaves. Don't be afraid to put your own spin on it!
The sauce will thicken as it sits. Don't worry if the sauce looks too thin in the beginning as it will naturally thicken up.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
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