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    Home » Recipes » Indian

    Vegan Indian Butter Chickpeas

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

    Jump to Recipe Jump to Video 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

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    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!
    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
    Prevent your screen from going dark
    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
      

    • 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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    Reader Interactions

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      Recipe Rating




    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

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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