Description
This Vegan Butter Chickpeas recipe offers a creamy, flavorful plant-based curry that’s perfect for a comforting dinner. Featuring chickpeas simmered in a spiced tomato and coconut milk sauce, it’s an easy, nutrient-rich meal inspired by Indian flavors and suitable for vegan and gluten-free diets.
Ingredients
Scale
Ingredients
- 2 tablespoons coconut oil or vegan butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1/2 cup full-fat coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Heat the oil: Heat the coconut oil or vegan butter in a large skillet over medium heat.
- Sauté onion: Add the finely chopped onion and sauté for 3 to 4 minutes until softened.
- Add aromatics: Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Toast spices: Add ground cumin, coriander, turmeric, paprika, and cayenne pepper (if using) and toast for 30 seconds to release the flavors.
- Add tomatoes: Stir in the diced tomatoes and cook for 2 to 3 minutes to let the flavors meld.
- Add chickpeas and coconut milk: Add the drained chickpeas, coconut milk, salt, and black pepper to the skillet.
- Simmer: Simmer the mixture over medium-low heat for 10 to 12 minutes until the sauce thickens slightly and the chickpeas are heated through.
- Garnish and serve: Remove from heat and garnish with chopped fresh cilantro. Serve with rice, naan, or flatbread.
Notes
- For a creamier texture, mash a few chickpeas directly in the sauce before serving.
- Add spinach or peas for extra vegetables and nutrients.
- Adjust the cayenne pepper amount to your preferred spice level.
