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Move over, chicken, it’s time for butter chickpeas! They are easy to make in one pot, packed with flavor and protein, and even freeze well. Serve over rice or enjoy with some crispy bread.
save this recipe!Indian food is a staple in my takeout orders. But once I developed my own garam masala recipe, Indian food became incredibly simple and quick to make at home.
I started with vegan butter “chicken” with tofu, and now these butter chickpeas are an even quicker Indian-inspired chickpea dish that we have on repeat in our house.
- Vegan and High Protein: Coconut milk keeps it vegan while chickpeas bring the protein. It’s the ultimate vegetarian butter chicken alternative!
- Versatile: This is a great weeknight veggie curry or one you can freeze to enjoy later.
Reader rating
“This was amazing. So easy and so delicious my son couldn’t stop eating! It’s the only non-meat meal he ever asks for. It’s now a staple in our home!” —Christine
Can I use another bean?
Sure can! This recipe works well with white beans, kidney beans, or even soy curls.
Freeze it!
This is a great dish for freezing. Once it’s cooled, transfer to a freezer-safe ziplock bag. Place this flat on a sheet tray to freeze. Once solid, store as desired for up to 3 months. When ready to eat, add the bag to boiling water to loosen it from the bag. Then pour out the contents into a pot and reheat.
30-Minute Indian Butter Chickpeas
Ingredients
- 2 Tbsp coconut oil, or any oil you have on hand
- 1 medium yellow onion, finely diced, about 1 ½ cups
- 1 Tbsp freshly grated ginger
- 4 cloves garlic, minced
- 1 Tbsp garam masala
- 1 tsp ground coriander seed
- 1 tsp kashmiri chili powder, or use ¾ tsp sweet paprika and ¼ tsp cayenne
- ½ tsp each salt and cumin
- 2 15-oz cans chickpeas, drained, 425 g cans
- 1 13-oz can full-fat coconut milk, 370 g
- 1 6-oz can tomato paste, 170 g
- To serve: basmati rice and naan
Instructions
- Rice: If you'll be serving this with rice, start that now, and cover to keep warm when finished.
- Onions: Heat 2 Tbsp coconut oil in a large saute pan or pot over medium heat. Add 1 medium yellow onion (finely diced) and cook, stirring often, until onion is soft and translucent, about 5 to 7 minutes.
- Flavor Base: Stir in 1 Tbsp freshly grated ginger and 4 cloves garlic (minced) and continue cooking for 1 minute. Stir in 1 Tbsp garam masala, 1 tsp ground coriander seed, 1 tsp kashmiri chili powder, and ½ tsp each salt and cumin.
- Sauce It: Stir in 2 15-oz cans chickpeas (drained), 1 13-oz can full-fat coconut milk, and 1 6-oz can tomato paste. Cover and gently simmer for 15 minutes, stirring occasionally, to reduce the acidity from the tomato paste. It will be dark orange when done.
- Serve warm with naan and rice.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This worked exactly as written, thanks! It was absolutely delicious. I will definitely be making it again
Thank you so much for this lovely review Caroline!
This worked exactly as written, thanks! So tasty. Thone of is has become my new favourite meals.
Happy you enjoyed it Caroline, thanks for cooking with us!
Hard to describe how delightful this is! I had no idea I could make Indian food so easily! This was amazing and is definitely going in the rotation with how simple and yummy it is. My 16 month olds loved it too. It always warms a mama heart when the toddlers will eat what’s in front of them!
Thrilled you loved it, thanks for the review Lara!