Butter Chickpeas Recipe Vegan: Easy & Delicious Meal Idea

Butter chickpeas are a comforting and hearty vegan dish that’s perfect for any occasion, from weeknight dinners to casual gatherings. This recipe transforms simple chickpeas into a rich, creamy delight with a luscious buttery sauce made entirely from plant-based ingredients.

Whether you’re a seasoned vegan or just looking to add more plant-powered meals to your repertoire, this butter chickpeas recipe is sure to impress with its bold flavors and satisfying texture.

Easy to prepare and packed with protein and fiber, butter chickpeas are a nutritious alternative to traditional butter chicken, making it perfect for those avoiding dairy or animal products. The combination of aromatic spices, coconut milk, and a touch of vegan butter creates an indulgent experience that will keep you coming back for more.

Plus, it’s incredibly versatile and pairs beautifully with rice, naan, or your favorite grain.

Why You’ll Love This Recipe

This vegan butter chickpeas recipe is a game-changer for plant-based eaters and anyone who loves comfort food. Here’s why it stands out:

• Rich and Creamy: Thanks to coconut milk and vegan butter, the sauce is incredibly smooth without any dairy.
• Full of Flavor: A blend of spices like garam masala, cumin, and turmeric gives the dish a warm and inviting taste.
• High in Protein and Fiber: Chickpeas provide essential nutrients while keeping you full and energized.
• Quick and Easy: Ready in under 40 minutes, it’s perfect for busy weeknights or last-minute meals.
• Customizable: Adjust the heat or add vegetables like spinach or tomatoes to suit your preferences.

Ingredients

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 tablespoons vegan butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 tablespoon tomato paste
• Salt to taste
• Fresh cilantro for garnish
• 1 tablespoon lemon juice

Equipment

• Large skillet or saucepan
• Wooden spoon or spatula
• Measuring spoons and cups
• Knife and chopping board
• Grater for ginger
• Can opener

Instructions

1. Melt the vegan butter: Place a large skillet over medium heat and add the vegan butter. Let it melt completely, creating a rich base for your sauce.
2. Sauté the aromatics: Add the cumin seeds and let them sizzle for about 30 seconds. Then add the finely chopped onion and cook until golden and soft, about 5-7 minutes.
3. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Spice it up: Sprinkle in the garam masala, ground coriander, turmeric, and chili powder. Stir well to coat the onions and release the spices’ aromas, cooking for about 1 minute.
5. Mix in tomato paste: Add the tomato paste and stir continuously for 2-3 minutes until it darkens slightly and blends into the spices.
6. Add chickpeas and coconut milk: Pour in the cooked chickpeas and coconut milk. Stir to combine, ensuring the chickpeas are well-coated in the sauce.
7. Simmer gently: Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally to thicken the sauce and meld the flavors.
8. Season and finish: Add salt to taste and stir in the lemon juice. Adjust the seasoning as needed.
9. Garnish and serve: Sprinkle freshly chopped cilantro on top and serve warm with basmati rice, vegan naan, or your favorite grain.

Tips & Variations

For an extra creamy texture, blend half of the chickpeas with the sauce before simmering.

Feel free to add chopped spinach or kale during the last 5 minutes of cooking for added greens and nutrients.

To make this dish spicier, increase the chili powder or add a finely chopped green chili.

You can substitute coconut milk with cashew cream for a slightly different but equally creamy taste. If you prefer a smokier flavor, add a pinch of smoked paprika or a dash of liquid smoke.

Nutrition Facts

Serving Suggestions

This vegan butter chickpeas dish pairs beautifully with a variety of sides. Serve it over fluffy basmati rice or quinoa for a hearty meal.

For an authentic experience, pair it with vegan naan or warm flatbread to soak up the delicious sauce.

Consider serving with a fresh cucumber raita made from coconut yogurt or a simple green salad tossed with lemon vinaigrette to balance the richness. Roasted vegetables or steamed greens also complement this dish well, creating a wholesome and colorful plate.

For more vegan recipe inspiration, check out our Lemon Ricotta Pasta With Arugula Recipe or try the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food. If you love bold flavors, don’t miss the Cajun Ranch Wing Sauce Recipe.

Conclusion

Whether you’re a long-time vegan or simply exploring plant-based options, this butter chickpeas recipe offers a delicious and satisfying meal that’s easy to make and packed with flavor. The creamy coconut-based sauce enriched with spices creates a perfect harmony that feels indulgent yet wholesome.

This dish is not only a fantastic source of protein and fiber but also a wonderful way to introduce more legumes and spices into your diet. Plus, it’s versatile enough to be customized with your favorite vegetables or spice levels.

Give this recipe a try, and you might just find your new favorite vegan comfort food!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Butter Chickpeas Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and flavorful vegan butter chickpeas dish made with spices and coconut milk. Perfect served with rice or flatbread for a comforting meal.”, “prepTime”: “PT10M”, “cookTime”: “PT25M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups cooked chickpeas (or 1 can, drained and rinsed)”, “2 tbsp vegan butter”, “1 medium onion, finely chopped”, “3 cloves garlic, minced”, “1 tbsp grated fresh ginger”, “1 tsp cumin seeds”, “1 tsp ground coriander”, “1 tsp garam masala”, “1/2 tsp turmeric powder”, “1/2 tsp chili powder”, “1 cup coconut milk”, “Salt to taste”, “2 tbsp chopped fresh cilantro (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat vegan butter in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add cumin seeds and saut\u00e9 until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add chopped onion, garlic, and ginger; cook until soft.”}, {“@type”: “HowToStep”, “text”: “Stir in ground coriander, garam masala, turmeric, and chili powder.”}, {“@type”: “HowToStep”, “text”: “Add chickpeas and mix well with the spices.”}, {“@type”: “HowToStep”, “text”: “Pour in coconut milk and simmer for 15 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Season with salt to taste.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh cilantro before serving.”}], “nutrition”: {“calories”: “280”, “proteinContent”: “10g”, “fatContent”: “15g”, “carbohydrateContent”: “30g”}}