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Indian Butter Chickpeas (like Butter Chicken, but Chickpeas)

This vegan, plant-based take on an Indian specialty is easy and quick. The sauce is lip-smacking amazing with bold Indian spices immersed in tomato goodness. Chickpeas are an excellent protein and the vegan cream makes the dish rich and perfect for spooning over rice for a gluten-free meal. NON VEGAN options given in this recipe!
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Course: Dinner, Entree, lunch, Main Course, Sauce, Side Dish
Cuisine: Indian
Keyword: butter chicken, chickpea recipe, chickpeas, garam masala, Indian butter sauce, one pot, tomato sauce, turmeric, vegan, vegan cream
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 171kcal

Equipment

  • wire mesh strainer
  • small bowl
  • Large Sauté Pan A cast iron pan works well for even distribution of heat
  • deep spoon spatula

Ingredients

  • 2 cans CHICKPEAS
  • 1 tbsp OIL Use GHEE if you are not vegan.
  • 1 can TOMATO SAUCE
  • ¾ cup VEGETABLE BROTH
  • 1 tsp GARAM MASALA
  • 1 tsp TURMERIC
  • 1 tsp BROWN SUGAR
  • ½ tsp PAPRIKA use Cayenne in place of paprika if you want it spicy
  • ½ tsp CUMIN
  • 3 cloves FRESH GARLIC minced; 1 tbsp amount
  • 1 tbsp FRESH GINGER minced
  • ¼ cup VEGAN CREAM You can also use plain greek yogurt or heavy cream for non vegan.
  • 2 tbsp PLANT BASED BUTTER Any vegan butter works or you can use real butter.
  • 1 pinch SALT & PEPPER to taste
  • FRESH LIME garnish
  • CILANTRO garnish; chopped
  • RED CHILI optional garnish

Instructions

  • First, mix your spices with the tomato sauce and water in a bowl.
    Have all your ingredients laid out.
    Heat your pan over medium flame. When the pan is hot, add oil.
    1 tsp GARAM MASALA, 1 tsp TURMERIC, 1 tsp BROWN SUGAR, ½ tsp PAPRIKA, ½ tsp CUMIN, 1 tbsp OIL
  • Then add chickpeas. Boost flame. Let them sit so they toast and brown a little. Once they are toasting, lower the heat. Some chickpeas may pop and once you hear that, turn the heat down.
    2 cans CHICKPEAS
  • Then add the garlic and ginger. Add a little oil if you need to. Sauté one minute and mix so the ginger and garlic doesn't burn.
    3 cloves FRESH GARLIC, 1 tbsp FRESH GINGER
  • Next, add the tomato sauce mixture, and add the vegetable broth. Mix.
    Put the flame on low.
    1 can TOMATO SAUCE, ¾ cup VEGETABLE BROTH
  • Cover. Low simmer for 15 minutes.
  • Uncover.
    Add plant based butter.
    Add the vegan cream or greek yogurt.
    Boost flame a little and mix around. Low simmer for five minutes.
    ¼ cup VEGAN CREAM, 2 tbsp PLANT BASED BUTTER
  • Remove from heat. Mix with pepper to taste.
    1 pinch SALT & PEPPER
  • Garnish with cilantro and serve. Have a side of lime and you can add chilis on top for spicy.
    FRESH LIME, CILANTRO, RED CHILI
    indian-butter-chickpeas-vegan-butter-chicken

Nutrition

Nutrition Facts
Indian Butter Chickpeas (like Butter Chicken, but Chickpeas)
Amount per Serving
Calories
171
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
1084
mg
47
%
Potassium
 
549
mg
16
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
3
g
6
%
Vitamin A
 
1224
IU
24
%
Vitamin C
 
13
mg
16
%
Calcium
 
42
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.