Name: Vegan Butter Chickpeas (Indian Butter Chickpeas)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons vegan butter; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground turmeric; ¼ teaspoon cayenne pepper (optional); 1 can (15 oz) crushed tomatoes; 2 cans (15 oz each) chickpeas, drained and rinsed; 1 cup coconut milk; 1 teaspoon salt (or to taste); 1 tablespoon maple syrup; Fresh cilantro, chopped (for garnish)

Let Me Tell You About My Love Affair With Vegan Butter Chickpeas

Listen up: I have a confession. There was a time—don’t judge me—when I’d push chickpeas to the edge of my plate, like a fussy toddler. But things change, don’t they? Last year, utterly out of ideas and staring down a can of chickpeas like it owed me money, I tried making a vegan riff on Indian butter chicken. And boom. Instant addiction. I'm talking warming, creamy, rich, and somehow way too easy for its own good. The first time I made it, my mate Sarah wandered in and said, “Wait, there’s no butter or cream... so how come it smells this good?” Even the cat was intrigued (he got nothing, of course, but I do like to think he'd approve).

If you’re in the mood for something comforting but secretly healthy-ish, honestly, this is THE recipe. Just maybe double it if you live with creatures who like to ‘just have a taste.’ You’ve been warned.

Why I Keep Making This (And Maybe You Will Too)

I pull this one out when the weather's doing its moody British impersonation and I want to eat something cozy without having to shop for obscure stuff. My family loves it (possibly because it means I’m not trying to sneak kale into dessert for once) and it’s a solid go-to for when I haven’t been grocery shopping in, uh, a while. Plus—and here's the real confession—I finally stopped worrying about splitting sauces and strange textures. Even if you mess up a bit (which, trust me, I have), the flavors meld together in the end and make you look way cleverer than you actually are.

Here's What You'll Need (With Some Lazy Workarounds)

2 cans (400g each) chickpeas, drained and rinsed (or use 3 cups cooked if you like to soak and cook from scratch—kudos!)
1 tablespoon olive oil or vegan butter (I've used coconut oil when out of both, it’s fine but a bit sweet)
2 medium onions, chopped (or one really big one if that's what you have)
3 cloves garlic, minced (I’ve used the jarred stuff in emergencies. No shame.)
1 inch ginger, grated (or use about a teaspoon of ground ginger if the fresh stuff is hiding)
1 can (400g) chopped tomatoes, or 4 ripe tomatoes blended (fresh is a faff, but works great when in season)
½ cup canned coconut milk (full-fat or light, whatever’s lurking in the cupboard)
2 teaspoon garam masala (I seriously just use any curry powder if I’m out, sorry Grandma)
1 teaspoon ground cumin
1 teaspoon smoked (or sweet) paprika
½ teaspoon turmeric
½ teaspoon chili powder (to taste; more if you like a good kick)
1 teaspoon salt, or to taste
1 teaspoon sugar (optional, but I find it softens the tomatoes—sometimes skip it and it's still nice)
Fresh coriander (cilantro), for garnish
Lemon wedges, to serve (not crucial, but zingy)

So, How Do We Do This? (Step-by-Step, Plus a Ramble)

Heat up your oil or vegan butter in a biggish pan over medium heat. If you only have a wok or saucepan, honestly, either works.
Add the chopped onions and cook until golden—about 8 minutes. This is when I put a podcast on and zone out. Don’t panic if they start to catch—scrape ‘em, it’s all flavor.
Toss in the garlic and ginger, stirring for a minute. If using ground ginger, dump it in with the dry spices next.
Pour in your tomatoes and all the spices; garam masala, cumin, paprika, turmeric, chili powder, and salt. Let it bubble away for maybe 5 minutes, until it thickens (this is when I sneak a quick taste—go ahead!).
Tip in those chickpeas, the coconut milk, and your sugar (if using). Stir. If it looks weird or kind of orange, you did it right. Simmer uncovered for about 15 minutes. Give it a stir from time to time—it’s basically a low-key babysitting job.
If you like it creamier, sometimes I mash a handful of chickpeas with the back of my spoon. This is totally optional, but it does make it more 'saucy.'
Check salt, adjust chili if you’re feeling daring, and add a squeeze of lemon if you fancy. Sprinkle with coriander and serve.

Notes I’ve Discovered (After Way Too Many Attempts)

If you overcook the sauce, just add a splash of water or more coconut milk. Don't fret—happens more often than I'd like to admit.
I used to get wound up about using the "right" brand of garam masala. Just... any blend works. They'll all get you where you're going flavor-wise.
This honestly tastes better the next day—I never know why, but there it is.

Variations and What I’ve Tried (Not All Winners!)

I once used kidney beans instead of chickpeas (pantry roulette!)—it holds up, but not quite the same vibe.
One friend swapped coconut milk for oat cream; lovely if you don’t like coconut.
Toss in spinach at the end for some green—looks nice, too.
I added diced potato once (meh, too stodgy, won’t do again).
If you want it spicier, add a chopped green chili when frying the onions.

The Gear I Use (And What You Probably Already Have)

I usually grab my trusty Dutch oven, but a plain old deep frying pan works, too. If you don’t have a garlic press, just smash the cloves with a knife. Immersion blender? Totally optional—sometimes I just mash right in the pan. No fancy kit necessary—though I’m a sucker for a colorful spatula (it’s the little things).

Vegan Butter Chickpeas (Indian Butter Chickpeas)

How Long Will This Last? (Don’t Hold Your Breath)

Technically, you can stash leftovers in the fridge in a sealed container for up to 3 days. Freezes well too (just reheat gently and maybe add a splash of water). But honestly? In my house, it never lasts more than a day–leftovers are basically a rumor.

How I Serve This (Very Seriously)

We love it spooned over fluffy basmati rice, occasionally with naan if I remembered to buy some (or made this amazing vegan naan once—life-changing). Or just eat it solo from a bowl with lots of coriander sprinkled on top (yes, I know, it’s cilantro in the US). Sometimes we go wild and add mango chutney on the side (no regrets). For a super-filled meal, check out how others pair curries in this roundup—I got lost in that site for an hour.

Lessons I’ve Learned The Hard Way

I once rushed sautéing the onions. Don’t skimp—otherwise, you end up with a weirdly raw flavor. Trust me, that batch was not popular.
If you don’t stir once in a while, tomato sauce sticks like glue at the bottom. I’ve lost at least two pans to carelessness (RIP nonstick saucepan).
Adding lemon too soon makes the coconut split. Learned that the lumpy way.

Real-Life Questions Folks Have Actually Asked Me

"Can I use dried chickpeas?"
Yep, just cook ‘em first—takes a bit longer, but honestly super cheap. Remember to soak them overnight. Don’t ask me how many times I’ve forgotten and tried to rush it—never goes well, beans always end up oddly toothy.
"Is this actually spicy?"
Not really, unless you dump in loads of chili powder. Totally easy to adjust—taste as you go. (Or serve chili flakes on the table, like my mate Pete loves.)
"How do you make it creamier?"
Mash some chickpeas, or just up the coconut milk. Oh, Greek style vegan yogurt swirled in at the end is lush. That’s a word my Scottish aunt uses for anything she adores.
"What’s with all the coriander?"
Personal preference! Leave it off if you’re one of those coriander-haters—no judgement. Maybe try chopped fresh mint for a different twist. (But coriander IS classic in Indian recipes, just saying.)

If you’re after a primer on Indian spices and how to swap ‘em, I honestly learned loads form this helpful guide.

Right, that’s it! Hope you love this curry as much as we do. Oh—let me know if you find a wackier substitute that works. You never know what’ll stick!

Vegan Butter Chickpeas (Indian Butter Chickpeas)