Why Make This Recipe
The Best Vegan Butter Chickpeas is a delicious plant-based twist on the classic butter chicken. It’s creamy, flavorful, and packed with nutrients. This recipe is perfect for anyone looking to enjoy hearty meals without animal products. Whether you’re vegan, vegetarian, or just trying to eat less meat, this dish is satisfying and comforting. Plus, it’s easy to make and features ingredients that are often found in your pantry.
How to Make The Best Vegan Butter Chickpeas
Ingredients:
- 3 tablespoons extra virgin olive oil
- 2 large shallots, peeled and diced
- 7 large cloves garlic, peeled and minced
- 1.5 teaspoons fine salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garam masala
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne
- 6 fresh campari tomatoes, diced or 12 ounces cherry tomatoes (2 cups) [seeds and juices included]
- 1 tablespoon maple syrup
- 2 cups filtered water
- 1 cup raw unsalted cashews
- 2 (15-ounce) cans garbanzo beans, drained and rinsed (3 cups of chickpeas)
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon fine salt
Directions:
- Rinse the rice until the water runs clear. Drain and add it to a large pot with water and salt. Bring to a boil and simmer covered on the lowest burner setting for 20 minutes. Turn off the burner while keeping covered and allow to sit for an additional 20 minutes. Fluff with a fork before serving. Proceed to the next step while the rice cooks.
- Add olive oil, shallots, garlic, salt, and all spices to a medium saucepan and sauté for 5 minutes over medium heat.
- Cover, turn heat to low and let simmer for 10 minutes.
- Transfer the contents to a blender and add water and cashews. Blend until perfectly smooth and creamy.
- Pour the sauce back into the original saucepan and stir in the chickpeas. Set the burner to medium and allow everything to warm through.
- Stir and ladle the butter chickpeas over basmati rice and garnish with fresh cilantro. Serve with naan bread for those who are not gluten-free.
How to Serve The Best Vegan Butter Chickpeas
This dish is best served warm over a bed of fluffy basmati rice. You can also garnish it with fresh cilantro for added flavor and color. For a complete meal, serve it with naan bread or a side salad. The creamy sauce makes it perfect to scoop up with bread!
How to Store The Best Vegan Butter Chickpeas
To store leftovers, let the butter chickpeas cool down completely. Transfer them to an airtight container and refrigerate for up to three days. You can reheat them on the stovetop or microwave, adding a bit of water if needed to loosen the sauce.
Tips to Make The Best Vegan Butter Chickpeas
- Soak the cashews for a few hours or overnight for an even creamier sauce.
- Adjust the spices to your preference. If you like it spicy, add more cayenne pepper.
- You can add other vegetables like spinach or bell peppers to the dish for added nutrition and color.
Variation
If you’re not a fan of chickpeas, you can substitute them with other legumes like black beans or lentils. You can also add vegetables like spinach, bell peppers, or peas to create a heartier meal.
FAQs
Can I make this dish ahead of time?
Yes, you can make it ahead of time. Just store it in the fridge and reheat when ready to serve.
Is this dish gluten-free?
Yes, as long as you serve it with rice instead of naan or ensure the naan is gluten-free.
Can I freeze the butter chickpeas?
Yes, you can freeze the dish! Just make sure it is cooled completely before placing it in a freezer-safe container. Thaw in the refrigerator before reheating.
The Best Vegan Butter Chickpeas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious plant-based twist on the classic butter chicken, creamy and packed with nutrients, perfect for vegan and vegetarian diets.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 large shallots, peeled and diced
- 7 large cloves garlic, peeled and minced
- 1.5 teaspoons fine salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garam masala
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne
- 6 fresh campari tomatoes, diced (or 12 ounces cherry tomatoes)
- 1 tablespoon maple syrup
- 2 cups filtered water
- 1 cup raw unsalted cashews
- 2 (15-ounce) cans garbanzo beans, drained and rinsed
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon fine salt
Instructions
- Rinse the rice until the water runs clear. Drain and add it to a large pot with water and salt. Bring to a boil and simmer covered for 20 minutes. Turn off the burner while keeping covered and let it sit for an additional 20 minutes. Fluff with a fork before serving.
- Add olive oil, shallots, garlic, salt, and spices to a medium saucepan and sauté for 5 minutes over medium heat.
- Cover the pot, turn heat to low, and let simmer for 10 minutes.
- Transfer the contents to a blender, add water and cashews, and blend until smooth and creamy.
- Pour the sauce back into the saucepan and stir in the chickpeas. Set to medium heat and warm through.
- Serve the butter chickpeas over basmati rice and garnish with fresh cilantro. Serve with naan bread if desired.
Notes
Soak cashews for a few hours or overnight for an even creamier sauce. You can adjust spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, chickpeas, Indian, butter chickpeas, plant-based, creamy
