Vegan Indian Butter Chickpeas

Vegan Indian Butter Chickpeas. Savoury, delicious, creamy and vegan. The perfect pair to some steamed basmati rice. Great for dinner or lunch.

This is one of my favourite ways to cook chickpeas. I love making stewing the chickpeas in some dairy-free Indian butter sauce that is all homemade.

These Vegan Indian Butter Chickpeas do require quite a few ingredients, specifically when it comes to spices but it is totally worth it because when you cook with spices, you’ll enter FLAVOUR TOWN!

I think that’s one of my favourite things about vegan cuisine. It is not reliant on spices to flavour a dish. It’s reliant on the spices and other ingredients that you use to create a tasty profile. 

For this recipe

You’ll will need the following ingredients:

• 398 ml organic canned chickpeas, strained of liquids
• 1/2 cup cashew cream [1/4 raw cashews soaked in 1/2 cup hot boiling water for 5 minutes, blended until smooth in a blender]
• 2 tbsp vegan butter
• 4 cloves garlic minced
• 2 tsp fresh ginger minced (or paste)
• 1/2 cup tomato puree
• 1 tbsp tomato paste
• 1 1/2 tsp garam masala
• 1/2 tbsp coriander ground
• 1/2 tsp cumin ground
• 1/2 tbsp smoked paprika
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• Enough water to cover chickpeas
• 1 tbsp parsley chopped

Give it a try!

Well I hope you give my Vegan Indian Butter Chickpeas recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! Take a picture if you’ve made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

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Take care,
Christie

Disclaimer: I am not sponsored by the companies listed in this blog.

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5 from 3 votes

Vegan Indian Butter Chickpeas

Vegan Indian Butter Chickpeas. Savoury, delicious, creamy and vegan. The perfect pair to some steamed basmati rice. Great for dinner or lunch.

Course dinner, lunch

Cuisine Indian, vegan

Keyword indian butter chickpeas, indian food, indian recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 398 ml organic canned chickpeas strained of liquids
• 1/2 cup cashew cream 1/4 raw cashews soaked in 1/2 cup hot boiling water for 5 minutes, blended until smooth in a blender
• 2 tbsp vegan butter
• 4 cloves garlic minced
• 2 tsp fresh ginger minced or paste
• 1/2 cup tomato puree
• 1 tbsp tomato paste
• 1 1/2 tsp garam masala
• 1/2 tbsp coriander ground
• 1/2 tsp cumin ground
• 1/2 tbsp smoked paprika
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• Enough water to cover chickpeas
• 1 tbsp parsley chopped

Instructions

• In a pot set on medium heat, melt your vegan butter.  Then sauteed minced garlic and ginger until soft. Add in the tomato puree and tomato paste followed by all your spices including salt.  Mix together, cover with a lid and cook for 2 minutes.
• Then add chickpeas and stir to combine with sauce.  Pour in water, there should be enough to cover the chickpeas. Simmer on medium heat for 10 minutes.
• Stir in the cashew cream and wait for it to bubble. Once sauce has thickened, top off with chopped parsley. Serve with basmati rice to enjoy!