Vegan Butter Chickpeas (Easy!)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 large bowls
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Calories
471 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Vegan Butter Chickpeas (Easy!)
Description
This Vegan Butter Chickpeas recipe centers on simmering chickpeas in a coconut milk sauce enriched with creamy peanut butter, diced tomatoes, tomato paste, and a blend of spices such as curry powder, garlic powder, and smoked paprika. The process starts by sautéing diced onions in water or broth to soften them without added oil, developing a fragrant base. Spices are toasted briefly before adding chickpeas and tomatoes, then coconut milk and peanut butter are stirred in to create a thick, creamy curry.The sauce simmers gently to concentrate flavors while the tamari is stirred in at the end to add a salty, umami layer. The finished dish has a balanced texture from tender chickpeas and a smooth sauce with subtle heat and earthy undertones from the curry and smoked paprika.
This dish is typically served warm over brown rice or alongside flatbread, topped with cashews for added crunch and fresh cilantro for a bright contrast. It makes a substantial vegan main or side dish.
Notes suggest customizing spice blends to taste and adding lemon juice or maple syrup for acidity or sweetness respectively. The recipe yields about 4.5 to 5 cups, suitable for several servings. The spices can be varied, making this a flexible base for different flavor preferences.
Ingredients
- 1 yellow onion
- 15 oz. chickpeas canned
- 15 oz. diced tomato petite, canned
- 14 oz. coconut milk regular, unsweetened, can
- 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:
- rice cooked, and/or flatbread, fresh
- flatbread
- cashews
- cilantro
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
- Adjust spices like cumin, turmeric, or garam masala to suit your taste preferences.
- Add lemon juice for acidity or maple syrup for a touch of sweetness if desired.
- The recipe makes about 4.5 to 5 cups, enough for 4 large or 5-6 smaller servings.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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