If Vegan Butter Chickpeas sounds like the kind of dinner that hugs you back… you’re in the right kitchen. This is that creamy, dreamy, spiced “butter” sauce situation—without the dairy—made with pantry-friendly chickpeas and a cashew-tomato base that tastes like you ordered takeout but secretly had your life together. (Even if you cooked in pajama pants. No judgment. I’m basically wearing an apron over optimism.)
As Chef Omar, I’m all about big flavor with simple steps. And these Vegan Butter Chickpeas deliver: cozy, rich, mildly smoky, and just spicy enough to keep things interesting—like a good rom-com, but edible.
Table of Contents
Why You’ll Love These Vegan Butter Chickpeas
- Weeknight-friendly: Mostly hands-off once the sauce simmers.
- Creamy without cream: Cashews do the heavy lifting like little buttery overachievers.
- Meal-prep hero: Tastes even better the next day (hello, leftovers glow-up).
- Crowd-pleaser: Vegans, non-vegans, and “I just like bread” people will all be happy.
Ingredients You’ll Need
For the Vegan Butter Chickpeas
- 3 tablespoons extra virgin olive oil
- 2 large shallots, peeled and diced
- 7 large cloves garlic, peeled and minced
- 1.5 teaspoons fine salt
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ¼ teaspoon cumin
- ¼ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne
- 6 fresh campari tomatoes, diced or 12 ounces cherry tomatoes (about 2 cups), seeds and juices included
- 1 tablespoon maple syrup
- 2 cups filtered water
- 1 cup raw unsalted cashews
- 2 (15-ounce) cans garbanzo beans, drained and rinsed (about 3 cups chickpeas)
Basmati Rice
- 1 cup basmati rice
- 2 cups water
- ½ teaspoon fine salt
Step-by-Step: How to Make Vegan Butter Chickpeas
1) Cook the basmati rice
- Rinse the rice until the water runs clear (this keeps it fluffy, not sticky).
- Add rice to a pot with 2 cups water and ½ teaspoon salt.
- Bring to a boil, then cover and reduce to the lowest simmer for 20 minutes.
- Turn off heat but keep covered for 20 more minutes.
- Fluff with a fork.
Chef tip: Start the rice first so it can do its little steam-sauna thing while you make the sauce.
2) Sauté the shallots, garlic, and spices
- In a medium saucepan, add olive oil, shallots, garlic, salt, and all spices.
- Sauté over medium heat for 5 minutes, stirring often.
You’re looking for softened shallots and garlic that smells like you definitely know what you’re doing.
3) Add tomatoes + maple syrup and simmer
- Stir in the diced tomatoes (with all their juices) and maple syrup.
- Cover, reduce heat to low, and simmer for 10 minutes.
The tomatoes break down and turn into a cozy sauce base. The maple syrup balances acidity and brings a gentle “butter chicken” vibe without the butter.
4) Blend until silky
- Carefully transfer the mixture to a blender.
- Add 2 cups water and 1 cup cashews.
- Blend until perfectly smooth and creamy.
Safety note: Hot blending rule: vent the lid or blend in batches. We’re making dinner, not redecorating the ceiling.
5) Warm the sauce + add chickpeas
- Pour the blended sauce back into the saucepan.
- Stir in the rinsed chickpeas.
- Warm over medium heat until everything is hot and cozy, about 5–8 minutes.
The chickpeas soak up that sauce like they’ve been waiting their whole lives for this moment.
6) Serve and enjoy
Ladle your Vegan Butter Chickpeas over basmati rice. Garnish with fresh cilantro. Add naan for dipping (especially if you’re not gluten-free), because that sauce deserves a proper swipe-and-scoop situation.
Chef Omar’s Tips for Next-Level Butter Chickpeas
- Want it thicker? Simmer the sauce uncovered for a few minutes after adding chickpeas. It’ll tighten up and get extra luscious.
- Want it richer? Swap part of the water for unsweetened oat milk or coconut milk (coconut adds a mild tropical note).
- Spice control: The cayenne is small but mighty. If you’re spice-shy, use a pinch. If you’re spicy-brave, add a little more—just don’t blame me if you start fanning your mouth with a tortilla.
- No high-speed blender? Soak the cashews in hot water for 15–20 minutes first. They’ll blend smoother.
A Quick Little Story From My Kitchen
This recipe became a staple after one of those “surprise, we’re starving” friend pop-ins. You know the kind—people show up smiling, and suddenly your pantry becomes a reality show challenge. I had chickpeas, tomatoes, cashews, and enough garlic to keep vampires in the next county nervous. I improvised, blended, simmered, served it with rice… and nobody believed it was vegan. That’s when I knew: this one’s a keeper.
FAQs About Vegan Butter Chickpeas
Can I use canned tomatoes instead of fresh?
Yes. Use about 1 (14–15 oz) can of diced tomatoes if you don’t have fresh. Keep the juices—they help build the sauce.
Do I have to use cashews?
Cashews are the easiest path to that creamy “butter” texture. If you’re allergic, try sunflower seeds (soaked) or silken tofu for creaminess. Flavor will change slightly, but it’ll still be delicious.
How long do Vegan Butter Chickpeas last in the fridge?
Stored in an airtight container, they’ll keep about 4–5 days. The flavors deepen overnight, so leftovers are basically a gift to Future You.
Can I freeze it?
Absolutely. Freeze up to 2–3 months. Thaw in the fridge overnight and reheat gently on the stove. If it thickens too much, splash in water and stir.
What else can I serve with it besides basmati rice?
Rice is classic, but it’s also great with quinoa, cauliflower rice, or even tossed with roasted potatoes. And yes—naan is always invited.
Your Cozy Bowl Moment Awaits
Make these Vegan Butter Chickpeas once, and you’ll understand why they’re such a repeat-dinner favorite: creamy sauce, warm spices, hearty chickpeas, and that “I just fed everyone something amazing” feeling—without spending your whole evening in the kitchen. When you try it, grab a spoon, a little extra cilantro, and maybe some naan for “quality control.” That’s what I call responsible cooking.
And if anyone asks where you ordered it from? Just smile and say, “Oh, this? It’s my Vegan Butter Chickpeas.”
Keep the Chickpea Love Going
- If you’re craving the same cozy, creamy vibe with a slightly different spin, try Indian Butter Chickpeas (Restaurant-Style at Home)—it’s a perfect “next recipe” click for anyone who fell hard for this sauce.
- Want a quicker, bolder weeknight option with smoky spice? Bookmark One-Pan Harissa Chickpeas for a Spicy 30-Min Dinner—minimal dishes, maximum flavor (my favorite kind of math).
- For soup-season comfort using the same pantry MVP, head to Garlic Chickpea Soup That Tastes Like a Warm Hug—great when you want something spoonable and soothing.
- And if you’re meal-prepping or storing leftovers, this guide is your best friend: How Long Do Beans Last in the Fridge? (Storage Tips)—because nobody wants to play “mystery container roulette” on a Tuesday.
⭐ Made these Vegan Butter Chickpeas? Please leave a quick star rating and review—tap your stars: ★★★★★ (and tell me if you went extra garlicky… I support your choices).
Vegan Butter Chickpeas
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Creamy, cozy Vegan Butter Chickpeas simmered in a rich tomato-cashew sauce with warm spices. Served over fluffy basmati rice and topped with fresh cilantro and lime, this easy plant-based dinner tastes like takeout—but is made right in your kitchen.
Ingredients
For the Vegan Butter Chickpeas:
3 tablespoons extra virgin olive oil
2 large shallots, diced
7 large cloves garlic, minced
1½ teaspoons fine salt
½ teaspoon garlic powder
½ teaspoon sweet paprika
¼ teaspoon cumin
¼ teaspoon garam masala
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
6 campari tomatoes, diced (or 12 oz cherry tomatoes, about 2 cups, juices included)
1 tablespoon maple syrup
2 cups filtered water
1 cup raw unsalted cashews
2 (15 oz) cans garbanzo beans, drained and rinsed (about 3 cups)
For the Basmati Rice:
1 cup basmati rice
2 cups water
½ teaspoon fine salt
Optional Garnish:
Fresh cilantro, chopped
Lime wedges
Naan bread
Instructions
Cook the rice: Rinse basmati rice until water runs clear. Add to a pot with 2 cups water and salt. Bring to a boil, cover, reduce heat to low, and simmer for 20 minutes. Turn off heat and let sit covered for 20 minutes. Fluff with a fork.
Sauté aromatics: In a medium saucepan, heat olive oil over medium heat. Add shallots, garlic, salt, and all spices. Sauté for 5 minutes until fragrant and softened.
Add tomatoes: Stir in diced tomatoes and maple syrup. Cover and simmer on low for 10 minutes.
Blend the sauce: Carefully transfer mixture to a blender. Add water and cashews. Blend until smooth and creamy.
Add chickpeas: Return sauce to saucepan. Stir in drained chickpeas and cook over medium heat for 5–8 minutes until heated through.
Serve: Spoon Vegan Butter Chickpeas over basmati rice. Garnish with cilantro and lime. Serve with naan if desired.
Notes
For extra creaminess, substitute ½ cup of the water with unsweetened coconut milk.
If you don’t have a high-speed blender, soak cashews in hot water for 20 minutes before blending.
Adjust cayenne to control spice level.
Stores in the fridge for 4–5 days. Freezes up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving (¼ of recipe with rice)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 12 g
- Protein: 16 g
- Cholesterol: 0 mg