Indian Butter Chickpeas
This vegan spin on butter chicken takes less than 30 minutes to make and is so flavorful with a hint of spice! You’ll never need to order Indian again once you make this recipe.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Indian
Ingredients
Scale
- 2 tablespoons coconut oil or olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (2-inch) piece fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes (or more, to taste)
- 1 (6-ounce) can tomato paste
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (14.5-ounce) can full-fat coconut milk
- Juice of 1/2 medium lemon
- Cooked rice and chopped cilantro, for serving
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and pepper, and cook, stirring frequently, until onion is soft and translucent, 7–9 minutes. Add the garlic, ginger, and spices, and cook for an additional 30 seconds, or until fragrant. Stir in the tomato paste and cook, stirring, for a minute or two, until the tomato paste has deepened in color.
- Add the chickpeas and coconut milk, and stir to combine. Increase heat to medium-high and bring to a simmer, then reduce heat to medium-low. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens. Stir in the lemon juice. Serve over rice with a sprinkle of chopped cilantro.
Keywords: vegan recipe, takeout recipe, butter chicken, indian recipe, plant based, easy, quick
Find it online: https://www.feelinwhisky.com/indian-butter-chickpeas/