Vegan Butter Chickpeas, also known as Indian Butter Chickpeas, bring the rich flavors of traditional butter chicken into a wholesome plant-based version. This creamy and satisfying dish is made with chickpeas simmered in a velvety tomato-based curry sauce, infused with warming Indian spices, coconut cream, and dairy-free butter alternatives. The result? A hearty vegan meal that’s comforting, protein-rich, and perfect for both weeknight dinners and special occasions.
If you love hearty vegan recipes with global flavors, you’ll also enjoy dishes like Lentil Mushroom Stroganoff that showcase how easy plant-based comfort food can be.
Understanding Vegan Butter Chickpeas
What Are Vegan Butter Chickpeas?
A plant-based version of the classic Indian butter chicken, but instead of chicken, chickpeas are the star protein.
Why Chickpeas Work Perfectly
Chickpeas provide a nutty taste, meaty bite, and are packed with protein, fiber, and essential minerals.
The Origins of Indian Butter Chickpeas
A Twist on a Classic
The original butter chicken (Murgh Makhani) was created in Delhi in the 1950s. This vegan adaptation maintains the same creamy flavors but uses dairy-free swaps.
Cultural Importance of Curry Dishes
Curries are central to Indian cuisine, celebrated for their deep spices, slow-cooking, and communal eating traditions.
Key Ingredients in Vegan Butter Chickpeas
Base Ingredients You’ll Need
- Chickpeas (canned or cooked from dry)
- Tomato puree or crushed tomatoes
- Coconut cream or cashew cream
- Vegan butter substitute
Essential Spices
- Garam masala
- Cumin
- Coriander
- Turmeric
- Smoked paprika
- Cayenne (optional for heat)
Check out this inspiration with chickpeas in another dish: Spicy Maple Roast Carrots with Crispy Chickpeas.
Step-by-Step Cooking Guide for Vegan Butter Chickpeas
Cooking Vegan Butter Chickpeas is simple when broken into steps. Here’s a foolproof guide that ensures creamy, flavorful results every time.
Step 1: Gather and Prep Your Ingredients
- Chickpeas: Use two 15-oz cans (rinsed & drained) or about 3 cups cooked chickpeas.
- Base aromatics: 1 onion (finely chopped), 3 garlic cloves (minced), 1-inch ginger (grated).
- Tomato base: 1 can (15 oz) crushed tomatoes or puree.
- Creamy element: 1 cup coconut cream or cashew cream.
- Spices: 2 tsp garam masala, 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric, 1 tsp smoked paprika, pinch cayenne (optional).
- Fat: 2 tbsp vegan butter or olive oil.
- Extras: Salt, pepper, squeeze of lime, and fresh cilantro for garnish.
Tip: Measure out spices before starting. This way, you can add them quickly when the oil is hot to avoid burning.
Step 2: Build the Flavor Base
- Heat a large skillet or pot over medium heat.
- Add vegan butter (or oil). Once melted, stir in chopped onions.
- Cook for 5–6 minutes until onions are soft and golden brown.
- Add garlic and ginger, cooking for another minute until fragrant.
This slow sautéing process gives the curry its depth and removes raw flavors from the aromatics.
Step 3: Toast the Spices
- Sprinkle in garam masala, cumin, coriander, turmeric, smoked paprika, and cayenne.
- Stir for 30–45 seconds until the spices release their fragrance.
Why this matters: Toasting spices in fat wakes up their essential oils, making the dish taste richer.
Step 4: Create the Tomato Base
- Add the crushed tomatoes to the pan. Stir well, scraping up any browned bits from the bottom.
- Simmer uncovered for 8–10 minutes until the sauce thickens and darkens slightly.
Optional step: For restaurant-style smoothness, blend this tomato mixture before adding the chickpeas.
Step 5: Simmer with Chickpeas
- Stir in the drained chickpeas, coating them fully in the sauce.
- Pour in ½ cup water or vegetable broth to help the sauce loosen and simmer.
- Reduce heat to low, cover, and cook for 10 minutes.
This allows the chickpeas to soak up the curry flavors, making every bite aromatic.
Step 6: Add Creaminess
- Stir in coconut cream (or cashew cream).
- Simmer gently for another 5 minutes until the sauce turns silky and golden.
Pro tip: Don’t let coconut cream boil rapidly — gentle simmering keeps the sauce smooth.
Step 7: Taste and Adjust
- Season with salt and pepper.
- If it’s too tangy, add a teaspoon of maple syrup or sugar to balance.
- For brightness, finish with a squeeze of lime juice.
Step 8: Garnish and Serve
- Remove from heat and sprinkle with fresh chopped cilantro.
- Serve hot with basmati rice, quinoa, or warm naan bread.
Pairing idea: Looking for a side that complements the creaminess? Try Oven Roasted Garlic Cabbage Steaks for a balance of smoky crunch.
Step 9: Storage & Meal Prep
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze portions for up to 3 months. Reheat on the stovetop with a splash of coconut milk.
📊 Cooking Timeline (Quick Reference Table)
| Step | Task | Time |
|---|---|---|
| 1 | Prep ingredients | 10 min |
| 2–3 | Sauté onions & toast spices | 7 min |
| 4 | Simmer tomato base | 10 min |
| 5 | Add chickpeas & simmer | 10 min |
| 6 | Stir in coconut cream | 5 min |
| 7–8 | Adjust seasoning & serve | 5 min |
| Total | ~45 min |
Serving Suggestions
Traditional Accompaniments
- Basmati rice
- Vegan naan or roti
- Cucumber raita made dairy-free
Creative Pairings
Pair with roasted vegetables or enjoy as a hearty topping for baked potatoes.
Looking for inspiration? Try Oven Roasted Garlic Cabbage Steaks as a side.
Nutritional Benefits
Protein & Fiber
Chickpeas provide plant-based protein and fiber for sustained energy.
Healthy Fats
Coconut milk and vegan butter alternatives supply healthy fats that keep the dish filling.
Variations of Vegan Butter Chickpeas
Mild & Kid-Friendly Version
Reduce chili and cayenne, keeping the flavors mellow and creamy.
High-Protein Version
Add tofu or tempeh cubes for extra protein power.
Check out more lentil-based options like this Very Veggie Lentil Bake.
Storage, Freezing & Reheating Tips
Storage
Keeps well in the fridge for up to 4 days in airtight containers.
Freezing
Freeze portions for up to 3 months; thaw overnight before reheating.
Reheating
Warm on the stovetop with a splash of water or coconut milk to refresh the sauce.
Don’t miss our guide on how to batch-cook comforting meals like Lentil and Rice Stuffed Cabbage Rolls.
Expert Tips for Perfect Vegan Butter Chickpeas
Balance of Flavors
Taste as you go — adjust acidity with lime juice or sweetness with maple syrup.
Restaurant-Style Texture
Blend part of the sauce before adding chickpeas for a creamier consistency.
FAQs about Vegan Butter Chickpeas
PAA1: Can I use canned chickpeas for vegan butter chickpeas?
Yes, canned chickpeas are perfect for convenience. Just rinse and drain before use.
PAA2: What’s the best substitute for coconut cream?
Cashew cream works beautifully, giving the same richness without coconut flavor.
PAA3: Is vegan butter chickpeas gluten-free?
Yes, the curry itself is naturally gluten-free. Pair with gluten-free rice or bread for a safe meal.
PAA4: How can I make vegan butter chickpeas spicier?
Add extra cayenne, chili powder, or fresh green chilies for more heat.
PAA5: Can I meal prep vegan butter chickpeas?
Absolutely! It stores and reheats well, making it a great batch-cook option.
PAA6: What sides go well with vegan butter chickpeas?
Classic pairings include basmati rice, vegan naan, or roasted vegetables.
Conclusion
Vegan Butter Chickpeas (Indian Butter Chickpeas) is a dish that captures the soul of Indian cooking in a comforting, plant-based form. With simple pantry ingredients, rich flavors, and a creamy texture, this dish is perfect for vegans, vegetarians, or anyone who loves global comfort food.
Discover great ideas like Vegan Pistachio Coffee Cake to round off your meal with a sweet treat.