Butter Chickpeas
Say hello to your new favourite vegan alternative to Butter Chicken, ‘Butter Chickpeas‘! This plant-based meal is just as comforting, spicy and creamy as you’d hope, and will leave you wanting for nothing.
Hearty and protein-packed chickpeas and tofu make this a filling meal, and with less than 10 ingredients you can whip it up in under 30 minutes!
Jump to RecipeINGREDIENTS
Before adopting a gluten-free and plant-based diet, butter chicken was one of my favourite ‘fancy’ meals to indulge in from my local Indian restaurant. After realizing just how inexpensive, simple and nutritious Butter Chickpeas was to make, I felt like I won the jackpot! Cheap, easy and accessible ingredients combined with easy-peasy cooking methods make it a year-round staple in my house!
- Canned Chickpeas + Extra-Firm Tofu: a nutritious source of plant-based protein to replace chicken in this recipe.
- Tomato Sauce + Canned Coconut Milk create our dreamy and creamy sauce.
- Onion, Garlic + Ginger: the perfect trio of savoury, aromatic and and spicy.
- Delicious Spices: Chili Powder, Cumin, Turmeric, Garam Masala, Cinnamon, and Coriander create a the perfect fragrant and warming spice blend.
- Nutritional Yeast adds depth of flavour and helps thicken the sauce.
HOW TO MAKE BUTTER CHICKPEAS
Oh, the joy of a one-pan meal. Just throw all the ingredients into a large saucepan, let it do it’s thing, and eat. Those are my kind of meals!
- Saute the onion, garlic and ginger in coconut oil for 3-4 minutes, until translucent and softened.
- Stir in the spices and let them toast in the pan until fragrant, about 2 minutes.
- Pour in the tomato sauce and coconut milk and stir until thoroughly combined. Add the chickpeas, tofu and nutritional yeast and stir until each piece is coated in the sauce. Turn heat down to medium, over and simmer to 10-12 minutes.
- Once the sauce has thickened and darkened in colour a bit, remove from the heat. Serve with basmati rice and naan bread, garnish with fresh cilantro and enjoy!
So, what are you waiting for? Spice up your kitchen with this warm bowl of pure comfort!
If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen + #SteamyVeganKitchen! I can’t wait to see your yummy recreations. 🙂
Butter Chickpeas (Vegan + Gluten-Free)
Ingredients
- 1 16oz can of chickpeas, drained and rinsed
- 1 block extra-firm tofu
- 1.5 tbsp coconut oil
- 1 cup tomato sauce, or 1 can tomato paste mixed with water
- 1 yellow onion
- 4 cloves garlic
- 1 to 2 inch chunk of ginger, peeled
- 1 can full-fat coconut milk
- 1/4 cup nutritional yeast
Spice Blend
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp turmeric
- 1.5 tsp garam masala
- 1 tsp cinnamon
- 1/2 tsp coriander
- 1 tsp salt, pepper to taste
Instructions
- Cube up the tofu, dice the onion and finely mince the garlic and ginger.
- In a large skillet or saucepan heat up the coconut oil on medium-high heat until completely melted. Sauce the onion, garlic and ginger. Stir and cover for about 3-4 minutes, until the onion has softened and is slightly translucent.
- Stir in the spice blend and stir until the mixture is completely coated. Let the spices toast in the pan until delightfully fragrant, about 2 minutes.
- Pour in the tomato sauce and coconut milk and stir until completely mixed. Add the chickpeas, tofu nutritional yeast and stir until completely coated in the sauce. Turn the heat down to medium, cover with a lid and let simmer for about 10-12 minutes.
- Once the sauce has thickened up nicely and darkened in colour slightly, it's ready to eat! Serve on top of basmati rice or another grain you prefer. Garnish with fresh cilantro and enjoy with a slice of buttery naan!
