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Vegan Butter Chickpeas

A delightful vegan dish featuring tender chickpeas in a creamy coconut milk sauce with aromatic spices, reminiscent of traditional butter chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons vegan butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can coconut milk
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh cilantro

Method
 

Cooking Instructions
  1. Melt the vegan butter in a large skillet over medium heat. Add the finely chopped onion and sauté until they soften and become translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger. Sauté for an additional minute, allowing the flavors to meld.
  3. Add the cumin and paprika, stirring to coat the onions, garlic, and ginger. Cook for about 30 seconds until fragrant.
  4. Pour in the coconut milk and stir in the tomato paste, combining everything until smooth. Season with salt and pepper to taste.
  5. Add the rinsed chickpeas to the skillet. Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to develop.
  6. Once done, remove from heat, and garnish with fresh cilantro before serving.

Notes

If you don’t have chickpeas, feel free to substitute with white beans or lentils. Be mindful while sautéing; you don’t want the garlic to burn. Rinse chickpeas thoroughly to avoid canned taste and excess sodium. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.