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