• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Christie at Home
  • Home
  • Recipes
    • Asian
      • Chinese
      • Korean
      • Japanese
      • Thai
      • Malaysian
      • Singaporean
      • Taiwanese
      • Filipino
    • Course
      • Breakfast
      • Lunch
      • Dinner
      • Dessert
      • Sides/Soups/Salads/Appetizers
      • Beverages
      • Snacks
  • Shop
  • Work with Me
  • ABOUT
    • Contact
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Vegan Indian Butter Chickpeas

Last Modified: December 14, 2020 - Published by: christieathome - Comments: 6 Comments

Jump to Recipe Print Recipe

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.

This vegan butter chickpeas does 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. 

Vegan Indian Butter Chickpeas

Other Recipes You May Like!

Indian Pot Butter Tofu
Instant Pot Indian Butter Potatoes & Chickpeas

For this recipe

You'll will need the following ingredients for my vegan butter chickpea recipe:

  • 398 ml organic canned chickpeas, strained of liquids
  • ½ cup cashew cream [¼ raw cashews soaked in ½ 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)
  • ½ cup tomato puree
  • 1 tbsp tomato paste
  • 1 ½ tsp garam masala
  • ½ tbsp coriander ground
  • 0.5 tsp cumin ground
  • ½ tbsp smoked paprika
  • 0.5 tsp turmeric powder
  • ½ tsp salt
  • Enough water to cover chickpeas
  • 1 tbsp parsley chopped

How to make this Indian chickpeas recipe

  1. In a pot set on medium heat, melt your vegan butter.  Then sautéed 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.
  2. 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.
  3. 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!
Vegan Indian Butter Chickpeas

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 my Indian butter chickpeas 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?

If you could leave a star rating for my Indian chickpeas curry, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

Vegan Indian Butter Chickpeas

Vegan Indian Butter Chickpeas (30-min. Recipe)

christieathome
Vegan Indian Butter Chickpeas. Savoury, delicious, creamy and vegan. The perfect pair to some steamed basmati rice. Great for dinner or lunch.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, lunch
Cuisine Indian, vegan
Servings 4
Calories 205 kcal

Equipment

Large Pot 5 Qt
Measuring Cups and Spoon Set

Ingredients
  

  • 398 ml canned chickpeas strained of liquids
  • 2 tbsp vegan butter
  • 4 cloves garlic minced
  • 2 tsp ginger minced
  • ½ cup tomato puree
  • 1 tbsp tomato paste
  • 1 ½ tsp garam masala
  • ½ tbsp coriander ground
  • ½ tsp cumin ground
  • ½ tbsp smoked paprika
  • ½ tsp turmeric powder
  • ½ tsp salt
  • Enough water to cover chickpeas
  • 1 tbsp parsley chopped

Cashew cream

  • ¼ cup raw cashews
  • ½ cup boiling hot water

Instructions
 

  • Soak your cashews in boiling hot water for 5 minutes. Blend in a blender until very smooth. This will be your cashew cream.
  • 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!

Nutrition

Calories: 205kcalCarbohydrates: 22gProtein: 8gFat: 11gSaturated Fat: 2gTrans Fat: 1gSodium: 657mgPotassium: 450mgFiber: 7gSugar: 3gVitamin A: 1034IUVitamin C: 7mgCalcium: 65mgIron: 3mg
Keyword easy indian butter chickpeas, indian butter chickpeas, indian butter chickpeas recipe, indian butter chickpeas vegan, recipe for indian butter chickpeas
Tried this recipe?Tag me @christieathome and hashtag #christieathome so I can share it in my stories!

Suggested Products

Previous Post: « Malaysian Chicken Curry
Next Post: Japanese Yaki Udon »

Reader Interactions

Comments

  1. Katherine | Love In My Oven

    May 19, 2020 at 4:33 pm

    5 stars
    Definitely my kind of recipe, Christie! Those chickpeas in a warm, saucy curry!! I would love a big helping of this over a ton of rice! Yum!

    Reply
  2. Sherri

    May 22, 2020 at 11:37 am

    5 stars
    Wow! This is totally up my alley! Such a flavorful vegan meal! Love that you used chickpeas; they are one of my favorite meat replacements! 🙂

    Reply
    • christieathome

      May 22, 2020 at 6:36 pm

      Thanks Sherri! Glad I could share this one with you! I love chickpeas for their fibre and protein!

      Reply
  3. Leanne

    May 22, 2020 at 2:35 pm

    5 stars
    I'm still well stocked up on chickpeas and I'm always looking for new ways to enjoy them. This is perfect, and so happy it's dairy-free! Happy weekend Christie.

    Reply
    • christieathome

      May 22, 2020 at 6:35 pm

      Perfect!!! Glad I could share this one with you! It's really delicious.

      Reply
  4. Heidi | The Frugal Girls

    October 26, 2020 at 5:31 pm

    5 stars
    I love your beautiful Indian butter sauce... it creates such a tasty combination with the chickpeas!

    Reply

Enjoyed my recipe? Leave a rated review! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Christie

My name is Christie. I enjoy sharing mostly pan-Asian recipes from around the world. So that you can make them from the comfort of your own home. In my spare time, I enjoy spending it with my wonderful husband and two dogs, Bear and Maddie, outdoors in nature

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Want FREE recipes sent to your inbox?

Check your inbox or spam folder to confirm your subscription.

Looking for a specific recipe?

Footer

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Pages

  • About
  • Contact
  • E-Book
  • Privacy
  • Recipes
  • Shop
  • Subscribe
  • Work with Me

Copyright © 2021 Christie at Home on the Foodie Pro Theme