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Vegan Butter Chickpeas

Rich, creamy chickpea curry with coconut milk and aromatic spices, perfect for plant-based comfort food cravings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (15 oz each) chickpeas drained and rinsed
  • 1 can (14 oz) full-fat coconut milk
  • 1 can (6 oz) tomato paste
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons coconut oil or vegan butter
Spices
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt or to taste
Additional Ingredients
  • 1 tablespoon maple syrup or coconut sugar
  • 0.5 cup vegetable broth or water
  • fresh cilantro for garnish
  • lime wedges for serving
  • cooked basmati rice for serving

Equipment

  • Large saucepan or pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. Heat coconut oil or vegan butter in a large, heavy-bottom saucepan over medium heat until shimmering.
  2. Add finely diced onion and sauté for 8-10 minutes until soft, translucent, and golden-brown at edges.
  3. Stir in minced garlic and grated ginger, cooking for 1-2 minutes while stirring constantly until fragrant.
  4. Add all ground spices (garam masala, cumin, coriander, paprika, turmeric, cayenne) and stir for 30 seconds until bloomed.
  5. Stir in tomato paste and cook for 2-3 minutes until darkened and less raw-tasting.
  6. Pour in coconut milk and stir vigorously to create smooth sauce without lumps.
  7. Add vegetable broth, maple syrup, and salt, stirring well to combine.
  8. Bring sauce to gentle simmer, then add drained chickpeas, stirring to coat completely.
  9. Reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until sauce thickens.
  10. Taste and adjust seasoning as needed with additional salt, sweetener, or cayenne.
  11. Remove from heat and let rest for 5 minutes to allow flavors to meld.
  12. Serve over fluffy basmati rice, garnished with fresh cilantro and lime wedges.

Notes

Store leftovers in airtight container in refrigerator for up to 5 days or freeze for up to 3 months. Sauce may solidify when cold but returns to creamy consistency when reheated. Add splash of coconut milk or broth if sauce becomes too thick.