Vegan Butter Chickpeas Recipe (GF)

I’m sure everyone has heard of butter chicken, and as I don’t eat meat alternatives, this butter chickpeas recipe is my plant based alternative to butter chicken.  

This recipe is simple to follow, incredibly quick, and a great recipe for beginners; don’t let the long ingredients list put you off. And if you’re making this, don’t forget to get your marinade ready nice and early to let those spices develop.  

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Nutritional Information  

Ingredient Choices and Substitutions  

Yes, this recipe has a lot going on in terms of spices, but I promise it’s worth it for the warm depth of the sauce. I used vegan Greek style yoghurt for this recipe to make the sauce slightly thicker, but any plain yoghurt will do.  

I’ve served mine with the Sainsbury’s Free From naan breads; in my opinion, they’re the best free from naan breads readily available and they’re about half the price of leading brand alternatives.  

How to store, keep and does it reheat? 

This dish reheats really well, in fact, it probably tastes even better the next day. Store any leftovers in an airtight container and keep them refrigerated until you’re ready. It should be good in the fridge for up to four days. You can reheat it in the microwave if you’re in a pinch with time, but for the best results reheat in a saucepan on low for 10-12 minutes until hot again. You may need to add an extra tbsp or two of water to loosen it off as it starts to warm through.  

Vegan Butter Chickpeas Recipe 

Vegan, plant based butter chickpeas recipe, a plant based version of butter chicken.  

This recipe is gluten free, dairy free and vegan. It can be soy free depending on your choice of dairy alternatives. It does contain nuts.

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Vegan Butter Chickpeas Recipe

Vegan, plant based butter chickpeas recipe, a plant based version of butter chicken.

Course Dinner, Main Course

Cuisine Indian

Keyword Butter Chickpeas Recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 2

Ingredients

• 2 tbsp vegan natural yoghurt
• ½ tbsp tandoori masala
• ½ tsp madras curry powder
• ½ tsp pinch of garlic powder
• ½ tsp ground cumin
• A pinch of turmeric
• A pinch of cinnamon
• A pinch of ground ginger
• 1 can chickpeas drained and rinsed

The Sauce

• 1/2 onion finely diced
• 1 tbsp vegan butter
• ½ tsp ground cumin
• 1 tsp garam masala or tandoori masala
• 1 tsp ground coriander
• 1/4 tsp ground fenugreek
• 200 g chopped tomatoes
• 1 tbsp tomato puree
• Salt and pepper
• 1/2 tsp sugar
• 100 g cashews roasted and soaked
• 200 ml water

Instructions

1. Drain and rinse your chickpeas and add to a mixing bowl. Mix all the marinade ingredients together and add to the chickpeas, stir to thoroughly combine and ensure the chickpeas are evenly coated.
2. Marinade for at least an hour, ideally overnight
3. Preheat the oven to 180°C whilst your chickpeas continue to marinade.
4. Roast your cashews for 12 mins, then add to a blender with water and blend until they form a cream
5. When ready to eat, add the butter to a pan on medium heat.
6. Dice your onion finely.
7. Add the spices and diced onion when the butter is hot and simmer for 2-3 mins or until fragrant.
8. Add your chopped tomatoes and cook on medium heat until significantly reduced – this should take 6-10 mins
9. Add the cashew cream, sugar, and season
10. Add the chickpeas and cook for 4-5 mins
11. Add everything to a bowl and serve with rice or naan.

Serve and enjoy!

Until tomorrow, 

Sophie 

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