Go Back

Vegan Butter Chickpeas

A warm, creamy dish made with chickpeas, coconut milk, and aromatic spices, perfect for a quick and cozy dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons vegan butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 can diced tomatoes
  • 1 cup coconut milk
Spices
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • to taste salt
Garnish
  • to taste Fresh cilantro for garnish

Method
 

Cooking
  1. In a large pan, heat the vegan butter over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in the garlic and ginger, cooking for an additional minute.
  4. Add the diced tomatoes, coconut milk, garam masala, turmeric, and cumin.
  5. Let it simmer for about 10 minutes.
  6. Stir in the chickpeas and let it cook for another 5 minutes.
  7. Season with salt to taste.
  8. Garnish with fresh cilantro before serving.

Notes

Serve with steamed rice or naan bread. Store leftovers in the fridge for up to 3 days or freeze for later. For reheating, add a splash of coconut milk to restore creaminess.