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Indian Butter Chickpeas
[Vegan]

AD By: Annessia Maillet & Beth DeCarlo.

Author Bio

Annessia Maillet is one-half of the vegan recipe and lifestyle blog, Cruelty Free Family. She... Read More

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Indian Butter Chickpeas - One Green Planet

A vibrant bowl of Indian Butter Chickpeas, served over brown Basmati rice, drizzled with creamy avocado cashew butter, and garnished with fresh cilantro.

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Chickpea

Indian Butter Chickpeas [Vegan]

Dairy Free

Check out this delicious plant-based take on the traditional dish of chicken makhani, or Indian butter chicken. In this recipe, tender chickpeas replace the chicken, and cashews and avocados are used to make a lush, buttery sauce. This dish is healthy, rich, and ridiculously flavorful!

Ingredients You Need for Indian Butter Chickpeas [Vegan]

For the Curry:

3 cups cooked chickpeas
3 tablespoons olive oil or water as needed
1 medium yellow onion, diced finely
3 garlic cloves, minced
2 tablespoons minced ginger
1/8 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon garam masala
1/8 teaspoon cayenne pepper
1 cup vegetable broth
16-ounce can tomato paste
Salt, to taste (if desired)

To make the Avocado Cashew Butter:

1/2 cup cashews, soaked 8 hours until soft and drained
1 ripe avocado, peeled and pit removed
1 cup water
A generous pinch of salt
1 cup cilantro leaves, roughly chopped
Cooked brown Basmati rice, for serving

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How to Prepare Indian Butter Chickpeas [Vegan]

In a large sauce pan, heat 2 tablespoons olive oil over medium heat. Add the chickpeas and let them cook for 5-7 minutes, stirring occasionally, until they are golden brown and crispy. Put the chickpeas in a bowl and return the pan to the stove.
Add the rest of the olive oil to the pan, along with the onions. Let cook for 3-4 minutes until soft. Then add the garlic, ginger, and spices. Cook for another minute, then add the broth, tomato paste, and salt. Stir well. Let cook for 5-10 more minutes to meld the flavors, then turn the heat to low, and add the chickpeas back to the sauce.
In a blender, blend the cashews, avocado, water, and salt until completely smooth. If needed, add a little more water, but you want the mixture to be the thickness of yogurt.
Stir half the cashew-avocado butter into the chickpea mixture, reserving the rest for topping when served.
Serve over rice, and drizzle with the extra cashew-avocado butter, and sprinkle with cilantro leaves.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.