How To Make Butter Chickpeas Perfection: Easy, Vegan & Packed with Flavor
A creamy, flavorful vegan butter chickpeas recipe made with tomato puree, coconut milk, and a blend of fragrant Indian spices. This comforting dish is perfect served with rice, quinoa, or flatbread for a hearty meal.
Ingredients
- 8 oz canned tomato puree or passata or unseasoned tomato sauce, avoid thick tomato paste
- 14 oz full-fat coconut milk or 1.5 cups cashew milk made from 1/3 cup cashews blended with 1.25 cups water
- 15 oz canned chickpeas drained (or 1.5 cups cooked chickpeas)
- 2 teaspoons garam masala
- ½ teaspoon paprika or cayenne, Indian red chili powder, or a mix
- ½ teaspoon salt
- ½ teaspoon sugar
- ¾ teaspoon garlic powder or 2 teaspoons minced ginger and garlic or ginger-garlic paste
- 2 bay leaves optional
- 1 teaspoon dried fenugreek leaves Kasoori Methi
- 2 tablespoons non-dairy cream cashew cream, or non-dairy yogurt (optional, plus 2 teaspoons more for garnish)
- Cilantro sliced green chilies, and lime for garnish
Instructions
- Combine ingredients: In a large skillet over medium heat, add all ingredients and mix thoroughly.
- Cook and adjust seasoning: Bring to a boil, taste and adjust salt and spices as needed. Add more garam masala, cumin, or coriander if desired.
- Simmer to thicken: Continue cooking for 5–8 minutes to thicken the sauce, then turn off heat.
- Optional thickening: If sauce isn’t thick enough, mix 2 teaspoons flour with 2 tablespoons water (or 1 teaspoon cornstarch with 1 tablespoon water for gluten-free) and stir into the boiling sauce to thicken faster.
- Serve: Garnish with cilantro, lime juice, sliced green chilies, and a drizzle of non-dairy cream if using. Serve with rice, quinoa, naan, or flatbread.
Notes
- Fresh spices give the best flavor; adjust quantities if using older spices.
- For extra creaminess, add non-dairy cream or yogurt both in the sauce and as a garnish.
- Bay leaves are optional but add a nice subtle flavor.
- Use gluten-free thickener if needed.