Coconut Butter Chickpeas
on May 20, 2024, Updated Oct 23, 2024
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Coconut butter chickpeas are a vegetarian variation of the classic Indian butter chicken. This one-pot dish features tender chickpeas simmered in a fragrant, and spiced coconut milk-based tomato sauce. For more chickpea recipes, be sure to check out our Chickpea “Tuna” Salad and The Best Homemade Hummus next.
Table of Contents
What ingredients do you need for this Indian Butter Chickpeas recipe?
Onion, garlic cloves, and ginger: Provide a sweet, savory, base for the chickpeas cooked in coconut oil or ghee.
Spices: We’re using garam masala powder, chili powder for a hint of smoky flavor, nutty coriander powder, cumin powder, mildly sweet paprika, and cardamon powder, as well as kosher salt.
Chickpeas: Are simmered in the spices, and aromatics, with coconut milk and tomatoes. Rinse and drain the garbanzo beans.
Coconut milk: Use full-fat milk so your dairy-free sauce is just as creamy as the classic Indian dish, traditional butter chicken (murgh makhani).
Crushed tomatoes: The acidity of the tomatoes balances the sweetness of the coconut milk.
Unsalted butter: This provides a velvety smooth finish. Use vegan butter to keep these butter chickpeas plant-based.
Serve
Fresh cilantro leaves: This adds a touch of herby flavor.
Basmati rice: Use light, fluffy rice to soak up the luscious sauce.
Step-by-step instructions to make the best Coconut Butter Chickpeas
Sauté Aromatics: In a large Dutch oven or deep, large skillet, heat coconut oil or ghee over medium-high heat. Add in your onion, garlic, and ginger. Stir until just slightly softened, about 1 minute.
Add Spices: Add garam masala, chili, coriander, cumin, paprika, cardamon, and salt. Mix to combine to infuse the flavors with the onion, garlic, and ginger, for another minute.
Include Remaining Ingredients: Add in your chickpeas and toss to combine, for another minute. Then add in your coconut milk, and crushed tomatoes. Mix until completely combined.
Simmer: Bring the heat to low, and let everything simmer and come together, for 15 to 20 minutes, until just slightly reduced. Toss in your butter to melt.
Serve: Pour in bowls over rice, topping with cilantro.
Tips, Tricks and Substitutions
Once the butter chickpeas have completely cooled, store them in an airtight container in the fridge. Consume leftovers within 3 days. You can reheat them in the microwave or gently over medium-low heat on the stove. You may need to add a splash of water or coconut milk if it’s gotten too thick.
For the ultimate comfort meal, serve Indian butter chickpeas with basmati rice, naan, or paratha.
Check out more vegan and vegetarian recipes!
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Cream of Mushroom Soup
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Pumpkin and Carrot Soup
Healthy-ish
Burrito Bowl with Chipotle Lime Dressing
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Coconut Butter Chickpeas
Equipment
- Dutch Oven or deep skillet
Ingredients
- 1 tablespoon coconut oil , or ghee
- 1 white onion, small; finely chopped
- 3 garlic cloves, large; minced
- 1- inch thumb ginger, minced
- 1 teaspoon garam masala powder
- 1 teaspoon chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika powder
- 1/4 teaspoon cardamon powder
- Kosher salt
- 2 15- ounce cans of chickpeas, rinsed and dried
- 13.5- ounce can of full-fat coconut milk
- 13.5- ounce can of crushed tomatoes
- 4 tablespoons unsalted butter, or vegan butter
- Serve with fresh cilantro leaves and basmati rice
Instructions
- In a large Dutch oven or deep skillet, heat coconut oil or ghee over medium-high heat. Add in your onion, garlic, and ginger. Stir until just slightly softened, about 1 minute.
- Add garam masala, chili, coriander, cumin, paprika, cardamon, and salt. Mix to combine to infuse the flavors with the onion, garlic, and ginger, for another minute.
- Add in your chickpeas and toss to combine, for another minute. Then add in your coconut milk, and crushed tomatoes. Mix until completely combined. Bring the heat to low, and let everything simmer and come together, for 15 to 20 minutes, until just slightly reduced. Toss in your butter to melt.
- Pour in bowls over rice, topping with cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A delicious and easy vegetarian main, I love to make this when the weather gets colder!