A fragrant plant-based spin-off of traditional Indian Butter Chicken that’s sure to impress everyone! Packed full of antioxidants and protein, this dish is very mild and good for the whole family – even those picky rascals that don’t like spicy food! Indian food is pretty easy to work with so don’t be intimidated if you do not have all the spices. Feel free to omit/adjust/add ingredients and post your variation below!

butter chickpeas

Cook/Prep Time: 45 minutes

Serves: 4-6

Ingredients:

  • 1/4 cup olive oil or coconut oil
  • 1 large purple onion (approx. 2 cups chopped)
  • 10 to 12 garlic cloves (Yes, you heard right. Don’t chince out!)
  • 1/2 tbsp cumin seed
  • 1/2 tbsp fennel seed
  • 28 oz. fire-roasted tomatoes (Canned or make your own. feel free to use fresh chopped or any other canned type tomatoes.)
  • 2 tbsp chopped ginger root
  • 1/2 tbsp cumin powder
  • 1/2 tbsp paprika
  • 1/2 tbsp turmeric
  • 1 tsp ground cardamom
  • 1 tsp garam masala
  • 1/2 cinnamon stick (1″ – 1.5″)
  • 1 tsp salt
  • 2 cups cooked chickpeas
  • 1 tbsp raw cane sugar
  • 1/2 cup chopped green pepper
  • 2 tbsp tahini or tahina
  • 2 tbsp coconut milk or cream
  1. Chop onions, garlic and ginger, put oil and onions into pot and heat over medium-low. Cook onions for about 15 minutes, until they begin to caramelize.
  2. While onions are cooking, measure whole spices to one dish and powdered spices to another.
  3. When onions are ready, add garlic and whole spices. Cook for 3 minutes.
  4. Add tomatoes, ginger and all the remaining spices. Add 1/2 cup of water and chickpeas. turn up to medium-high. Cook for 15 minutes. Add water if it gets too thick.
  5. Add sugar and green peppers. Cook for another 10 minutes.
  6. Turn heat off. Add tahini and coconut milk. Stir, let sit for minutes and serve with home-made naan and fresh basmati rice!

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