5 from 48 votes
Vegan Butter Chickpeas (Easy!)
Vegan Butter Chickpeas use canned chickpeas simmered in a creamy coconut milk sauce with peanut butter, tomatoes, and curry spices including garlic powder and smoked paprika. Onions are sautéed without oil, creating a flavorful base for the thickened sauce. This dish delivers a rich, mildly spiced texture that pairs well with rice, flatbread, cashews, and fresh cilantro for garnishing.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
large bowls
Calories:
471 kcal
Course:
Main Course
Cuisine:
Indian, Vegan, gluten-free
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:
- flatbread
- cashews
- cilantro
- rice cooked, and/or flatbread, fresh
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 large bowls
Amount Per Serving
Calories 471
% 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.