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bowl of butter chickpeas on a table, next to a free from naan bread

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!