Vegan Butter Chickpeas
These Indian-inspired Butter Chickpeas are a healthier, vegan version of Butter Chicken - made with whole food, plant-based ingredients. Rich, ultra-creamy & super satisfying!
Servings4 large bowls
- 1 yellow onion (or white or sweet)
- 15 oz. can chickpeas
- 15 oz. can petite diced tomatoes
- 14 oz. can coconut milk (regular, unsweetened)
- 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 (or regular paprika)
- 1 Tbsp. tamari
- Cooked brown rice (and/or flatbread), cashews, cilantro for garnish
Begin cooking your rice, or prepare it ahead of time so it's ready to go.
In a large skillet over med-high heat, saute onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil saute method, adding more as needed.)
When onion is softened, add the curry powder (more/less as desired), garlic powder, and smoked paprika (or other seasonings of choice*). Stir and heat for 1 minute, adding a touch more liquid if necessary.
Rinse and drain chickpeas. Add chickpeas and diced tomatoes (with juice) to skillet. Stir and saute 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. (Taste and add more, or salt to taste as desired).
Serve warm over brown rice, topped with cashews (recommended!) and fresh cilantro if desired.
*Modify the "accent" spices as desired. I use garlic & smoked paprika, but play around with cumin, turmeric, cinnamon, garam masala, chili powder, etc. I've found this to be a pretty forgiving recipe so feel free to take some liberties and have fun. You can also substitute fresh garlic for the garlic powder, or add freshly grated ginger.
Add a fresh squeeze of lemon juice for acidity, and/or 1 Tbsp. maple syrup for sweetness.
For us, this recipe yields about 4 large bowls, or 5-6 smaller/medium bowls. (It's quite filling & substantial, especially served with rice & cashews.)
Estimated nutritional content is calculated without brown rice and cashews.
Recipe adapted from Earth of Maria
Calories: 470 kcal | Carbohydrates: 35 g | Protein: 14 g | Fat: 34 g | Saturated Fat: 23 g | Potassium: 946 mg | Fiber: 11 g | Sugar: 10 g | Vitamin A: 590 IU | Vitamin C: 18 mg | Calcium: 116 mg | Iron: 6 mg