Name: Indian Butter Chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 tablespoon coconut oil or vegan butter; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon garam masala; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1 can (15 oz) crushed tomatoes; 1 can (15 oz) full-fat coconut milk; 2 cans (15 oz each) chickpeas, drained and rinsed; 1 tablespoon maple syrup or sugar; Salt to taste; Fresh cilantro, for garnish; Cooked basmati rice or naan, for serving

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Indian Butter Chickpeas is a comforting, creamy dish that reimagines the beloved flavors of butter chicken with a wholesome, plant-based twist. Instead of chicken, I use hearty chickpeas that soak up a luscious, spiced tomato and coconut milk sauce. It's rich, warming, and packed with bold Indian flavors—perfect for a cozy weeknight dinner or an impressive vegan meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil or vegan butter

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon garam masala

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional)

1 can (15 oz) crushed tomatoes

1 can (15 oz) full-fat coconut milk

2 cans (15 oz each) chickpeas, drained and rinsed

1 tablespoon maple syrup or sugar

Salt to taste

Fresh cilantro, for garnish

Cooked basmati rice or naan, for serving

Directions

I heat the coconut oil or vegan butter in a large skillet over medium heat.

I sauté the chopped onion for 3–4 minutes until soft and translucent.

I stir in the garlic and ginger and cook for another minute until fragrant.

Then, I add garam masala, cumin, turmeric, paprika, and cayenne. I stir everything to coat the onion mixture well.

I pour in the crushed tomatoes and let the mixture cook for about 5 minutes to deepen the flavor.

I add the coconut milk, chickpeas, maple syrup, and salt, stirring to combine.

I let the sauce simmer uncovered for 15–20 minutes, stirring occasionally, until it thickens and the chickpeas become tender.

I taste and adjust the seasoning if needed, then garnish with chopped cilantro and serve hot with rice or naan.

Servings and timing

This recipe makes 4 generous servings.

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories: Approximately 310 kcal per serving

Variations

I sometimes swap the chickpeas for white beans or lentils for a different texture.

For a lower-fat version, I use light coconut milk, although the sauce won’t be as rich.

If I want more veggies, I add spinach or green peas during the last 5 minutes of simmering.

To make it spicier, I increase the cayenne or add a diced green chili when cooking the onions.

I occasionally blend part of the sauce before adding chickpeas for an ultra-creamy finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.
For reheating, I warm it on the stovetop over medium-low heat, adding a splash of water or coconut milk if the sauce has thickened too much.
It also freezes well—I let it cool completely, portion it out, and freeze for up to 2 months. I defrost overnight in the fridge and reheat on the stove or in the microwave.

FAQs

What can I serve with Indian Butter Chickpeas?

I usually serve it with basmati rice, jeera rice, or warm naan. For a lighter option, I pair it with cauliflower rice or a green salad.

Can I make this dish oil-free?

Yes, I’ve made it by sautéing the onions in a splash of water or vegetable broth instead of oil, and it still turns out flavorful.

Is this recipe spicy?

It’s mildly spiced with optional cayenne for heat. I adjust the cayenne to control the spice level—it’s easy to make it milder or hotter based on preference.

Can I use dried chickpeas?

Yes, but I always soak and cook them beforehand. Two 15 oz cans equal about 3 cups of cooked chickpeas.

Can I meal prep this dish?

Absolutely. I often make a double batch and portion it for lunches. The flavors deepen over time, making it even better the next day.

Conclusion

Indian Butter Chickpeas is one of those easy, satisfying recipes I keep coming back to. It’s hearty, richly spiced, and full of plant-based goodness. Whether I’m serving it for a quick dinner or prepping meals for the week, this dish always delivers warmth and comfort in every bite.

Recipe:

Indian Butter Chickpeas

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegan

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Description

Indian Butter Chickpeas is a rich, creamy, and flavorful vegan dish that captures the essence of butter chicken using chickpeas instead of meat. It features a spiced tomato and coconut milk sauce that's both comforting and nourishing.

Instructions

Heat coconut oil or vegan butter in a large skillet over medium heat.
Sauté the chopped onion for 3–4 minutes until soft and translucent.
Stir in the garlic and ginger and cook for another minute until fragrant.
Add garam masala, cumin, turmeric, paprika, and cayenne. Stir to coat the onion mixture.
Pour in the crushed tomatoes and cook for about 5 minutes to deepen the flavor.
Add coconut milk, chickpeas, maple syrup, and salt. Stir to combine.
Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and chickpeas are tender.
Adjust seasoning to taste, garnish with chopped cilantro, and serve hot with rice or naan.