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.

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. 

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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 tablespoon vegan butter
• 4 cloves garlic minced
• 2 teaspoon fresh ginger minced (or paste)
• ½ cup tomato puree
• 1 tablespoon tomato paste
• 1 ½ teaspoon garam masala
• ½ tablespoon coriander ground
• 0.5 teaspoon cumin ground
• ½ tablespoon smoked paprika
• 0.5 teaspoon turmeric powder
• ½ teaspoon salt
• Enough water to cover chickpeas
• 1 tablespoon 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!

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

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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

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course dinner, lunch

Cuisine Indian, vegan

Servings 4

Calories per serving 205 kcal

Ingredients

  

1x2x3x

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

Cashew cream

• ¼ cup raw cashews
• ½ cup hot boiling 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!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

Suggested Equipment & Products

Large Pot 5 Qt

Measuring Set

Nutrition

Calories: 205kcal | Carbohydrates: 22g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 657mg | Potassium: 450mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1034IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 3mg

Course dinner, lunch

Cuisine Indian, vegan

Keyword easy indian butter chickpeas, indian butter chickpeas, indian butter chickpeas recipe, indian butter chickpeas vegan, recipe for indian butter chickpeas

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