Turn a simple can of chickpeas into a rich, flavorful, and comforting meal! These Vegan Butter Chickpeas are inspired by Indian butter chicken but made entirely plant-based — using a creamy tomato-cashew sauce that comes together in under 30 minutes. Naturally vegan and gluten-free, this dish is perfect for busy weeknights and meal prep alike.
“I made this a few weeks ago, and my 11-year-old has already requested it three times — it’s that good!”
⭐ Why You’ll Love This Recipe
- Packed with warm, bold spices
- Creamy, rich, and mildly sweet
- Easy to make and ready in 30 minutes
- Perfect for leftovers or meal prep
- High in protein, fiber, and nutrients
Serve it over basmati rice and pair with naan (gluten-free if needed) for a cozy, satisfying dinner.
🥘 Ingredients
For the Butter Chickpeas:
- 3 tbsp olive oil
- 2 large shallots, diced
- 7 garlic cloves, minced
- 1 ½ tsp salt
- ½ tsp garlic powder
- ½ tsp sweet paprika
- ¼ tsp each: cumin, garam masala, ground ginger, turmeric, black pepper
- ⅛ tsp cayenne (optional for heat)
- 2 cups diced tomatoes (Campari or cherry, with juices)
- 1 tbsp maple syrup
- 2 cups filtered water
- 1 cup raw cashews (unsalted)
- 2 (15-oz) cans chickpeas, drained and rinsed
For the Basmati Rice:
- 1 cup basmati rice
- 2 cups water
- ½ tsp salt
🍽️ How to Make Vegan Butter Chickpeas
1. Cook the Basmati Rice
Rinse rice until the water runs clear. In a pot, combine rice, water, and salt. Bring to a boil, cover, and simmer on low for 20 minutes. Remove from heat and let sit (covered) for another 20 minutes. Fluff with a fork.
2. Sauté Aromatics & Spices
Heat olive oil in a medium saucepan. Add shallots, garlic, salt, and all spices. Sauté for 5 minutes until fragrant.
3. Simmer Tomatoes
Add diced tomatoes and maple syrup to the pan. Cover and simmer on low heat for 10 minutes.
4. Blend the Sauce
Transfer everything to a high-speed blender. Add water and cashews. Blend until completely smooth and creamy. (Avoid immersion blenders—only a high-speed blender will fully break down the cashews.)
5. Add Chickpeas
Return the sauce to the pan and stir in chickpeas. Simmer on medium until everything is warmed through and the sauce thickens slightly.
6. Serve
Spoon butter chickpeas over basmati rice and top with fresh cilantro. Serve with warm naan if desired.
💡 Tips & Variations
- No cayenne? No problem. Skip or adjust spices to suit your heat preference.
- Thickens as it sits. Don’t worry if the sauce looks thin at first — it will naturally thicken as it cools.
- Add veggies. Swap one can of chickpeas for cubed sweet potato for added nutrition and flavor. Cook until soft.
- Customize the flavor. Add tomato paste, extra garam masala, curry powder, or a pinch of fenugreek for a deeper, more complex sauce.
🥄 Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or microwave with a splash of water if needed to loosen the sauce.
🌱 Chickpeas: A Vegan Staple
Chickpeas are a plant-based powerhouse — rich in protein, fiber, complex carbs, and essential minerals like iron, zinc, and manganese. They’re great for heart health, blood sugar balance, and gut health. No wonder they’re a vegan favorite!
🧆 More Chickpea Recipes
Love chickpeas? Try these next:
- Actually Crispy BBQ Roasted Chickpeas
- 10-Minute Curried Chickpea Salad
- Easy Moroccan Chickpeas
- Creamy Vegan Tikka Masala
- Crispy Quinoa Falafel Bowls