Butter Chickpeas is a plant-based spin on Butter Chicken, with chickpeas in a creamy tomato sauce seasoned with smoky paprika and warm spices. Great with rice and naan.
author’s note
You Won’t Miss The Meat In This One!
Butter chicken is a forever favorite at my house, and my Butter Chicken Meatballs are on repeat too. During peak back-to-school chaos I needed that same flavor with less work, so I swapped in chickpeas for a plant-based shortcut. I tested a few routes, played with spice levels for my kids, and landed on a sauce that is silky, balanced, and weeknight easy.
A lot of my extended family is vegetarian, so I shared this recipe with them. Those who made it couldn’t stop raving. It’s so flavorful you don’t miss the meat one bit, and it gives all the butter chicken comfort without the long simmer.
Butter Chickpeas Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Yellow onion | Use pre-diced fresh or frozen to save time |
| Garlic + ginger | Chop fresh or grab frozen Dorot ginger and garlic cubes you can throw into the dish. |
| Spice blend | Bloom spices in oil 30–60 seconds. Turmeric can stain so watch out for that! |
| Crushed tomatoes | Fire-roasted adds extra depth |
| Chickpeas | Rinse canned chickpeas well for cleaner flavor |
| Heavy cream | Full-fat coconut milk for dairy-free |
| Unsalted butter | Vegan butter for dairy-free |
| Sugar | Use only if the tomatoes taste sharp |
How To Make Butter Chickpeas
- Toast spices: Warm oil. Cook onion until soft. Stir in garlic, ginger, and spices.
- Simmer: Add tomatoes, sugar, and chickpeas. Stir and simmer until thick.
- Make it silky: Turn off heat. Stir in cream and butter until smooth.
- Taste and adjust: Add more salt or heat. Thin with a splash of water if too thick.
- Serve: Spoon over rice and add warm naan. Enjoy!
Storage
This is a dish that just keeps getting better as it sits, making it ideal for meal prep or making ahead of time, if you have company coming (stress free!). We like these butter chickpeas even better on day two!
More Chickpea Recipes:
Butter Chickpeas
Video
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion
- 1 tablespoon ginger paste see note 1
- 1 tablespoon minced garlic
- 1/4 teaspoon ground turmeric
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 3/4 teaspoon garam masala see note 2
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon sugar
- 1/8 teaspoon red pepper flakes optional
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans chickpeas drained and rinsed
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Fresh herbs optional, see note 3
- Rice see note 4
- Naan see note 5
Instructions
- Add olive oil to a large pan over medium heat. Once the oil is shimmering, add the finely diced onion. Sauté until it starts to turn golden, about 3 minutes. Stir in the ginger paste, minced garlic, turmeric, paprika, cumin, garam masala, salt, pepper, and red pepper flakes. Continue to sauté the mixture until very fragrant, about 1–2 minutes.
- Pour in the crushed tomatoes, sugar, and rinsed chickpeas. Mix. Bring to a simmer, reduce heat to a little above low, and let simmer for 10–15 minutes or until the sauce is thickened and chickpeas are softened.
- Turn off heat. Gently fold in the cream and butter, stirring continuously until the butter has melted completely. If you are adding fresh herbs, mix them through. Taste the curry and adjust the seasoning, if needed.
- Ladle the Butter Chickpeas over a bed of rice. Pair it with warmed or charred naan on the side. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Butter Chickpeas
- Rice: Basmati is classic and soaks up the sauce. Use fresh rice, leftovers, or microwaveable Ready Rice®.
- Naan: Warm, soft naan is perfect for scooping.
- Cucumber raita: Cool yogurt with cucumber and spices balances the rich sauce.
- Salad: A simple garden salad or cucumber-pepper salad adds fresh crunch.
- Roasted vegetables: Lightly spiced cauliflower, broccoli, or carrots are great on the side.
Cant wait to make this soon for me can i use coconut cream and vegan butter i never had butter chickpeas before perfect for my after office snacks
I hope you enjoy! 🙂