Vegan Butter Chickpeas (Easy!)

Name: Vegan Butter Chickpeas (Easy!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 large bowls
Ingredients: 1 yellow onion; 15 oz. can chickpeas; 15 oz. can petite diced tomatoes; 14 oz. Can coconut milk; 1/4 cup peanut butter; 3 Tbsp. tomato paste; 1 1/3 Tbsp. curry powder; 1 1/2 tsp. garlic powder*; 1 tsp. smoked paprika; 1 Tbsp. tamari; Cooked rice (and/or flatbread), cashews, and fresh cilantro

User Reviews

5.0

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 large bowls
Calories
471 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Vegan Butter Chickpeas (Easy!)

Clara Sanders

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This Indian-inspired dish is a vegan version of Butter Chicken made with whole food, plant-based ingredients. It's rich, ultra-creamy, and out of this world delicious!

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Ingredients

Servings

1 yellow onion
15 oz. can chickpeas
15 oz. can petite diced tomatoes
14 oz. Can coconut milk (regular, unsweetened)
1/4 cup peanut butter (creamy, natural)
3 Tbsp. tomato paste
1 1/3 Tbsp. curry powder (1 Tbsp. + 1 tsp.)
1 1/2 tsp. garlic powder*
1 tsp. smoked paprika
1 Tbsp. tamari

For serving:

Cooked rice (and/or flatbread), cashews, and fresh cilantro

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Instructions

Cook your rice according to package instructions. (Or prepare it ahead of time.)
Dice onion.
In a large skillet over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
When onion is softened, add the curry powder, garlic powder, and smoked paprika (or other seasonings of choice*). Stir and heat for 1 minute, adding a splash more liquid if necessary.
Rinse and drain chickpeas. Add chickpeas and diced tomatoes (with juice) to skillet. Stir and sauté for 2-3 minutes.
Carefully add coconut milk, peanut butter, and tomato paste. Stir until well combined.
Reduce heat to medium-low and let simmer about 8 minutes, stirring occasionally as the sauce thickens.
Before serving, stir in the tamari.
Serve warm over brown rice, topped with cashews and fresh cilantro if desired.

Notes

*Spices: Modify the accent spices as desired. I use garlic & smoked paprika, but play around with cumin, turmeric, cinnamon, garam masala, ginger, chili powder, etc. I've found this to be a pretty forgiving recipe.
Acidity & sweetness: Add a fresh squeeze of lemon juice for acidity, and/or 1 Tbsp. maple syrup for sweetness.
Yield: This recipe makes about 4.5 to 5 cups. For us, that's about 4 large bowls or 5-6 smaller/medium bowls.
Nutrition: Estimated nutritional content is calculated without rice, cashews, and toppings.
Recipe adapted from Earth of Maria.

Nutrition Information

Show Details

Calories 471kcal (24%) Carbohydrates 35g (12%) Protein 14g (28%) Fat 35g (54%) Saturated Fat 23g (115%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Potassium 932mg (27%) Fiber 11g (44%) Sugar 10g (20%) Vitamin A 590IU (12%) Vitamin C 18mg (20%) Calcium 117mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 4large bowls

Amount Per Serving

Calories 471 kcal

% Daily Value*

Calories	471kcal	24%
Carbohydrates	35g	12%
Protein	14g	28%
Fat	35g	54%
Saturated Fat	23g	115%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Potassium	932mg	20%
Fiber	11g	44%
Sugar	10g	20%
Vitamin A	590IU	12%
Vitamin C	18mg	20%
Calcium	117mg	12%
Iron	6mg	33%