Vegan Indian Butter Chickpeas (30-min. Recipe)
Vegan Indian Butter Chickpeas. Savoury, delicious, creamy and vegan. The perfect pair to some steamed basmati rice. Great for dinner or lunch.
- 398 ml canned chickpeas rinsed and 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
- ¼ cup raw cashews
- ½ cup boiling hot water
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!
Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!
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