Vegan Butter Chickpeas (Easy!)
This Vegan Butter Chickpeas is a comforting, one-pot meal ready in under 30 minutes!
Equipment
- Large skillet or saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Ingredients
For the Chickpeas:
- 1 yellow onion diced
- 1 15 oz can chickpeas drained and rinsed
- 1 15 oz can petite diced tomatoes
- 1 14 oz can coconut milk regular, unsweetened
- 1/4 cup peanut butter creamy, natural
- 3 tablespoons tomato paste
- 1 1/3 tablespoons curry powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon tamari
- Cooked rice (and/or flatbread), for serving
- Cashews for garnish
- Fresh cilantro for garnish
Instructions
Instructions:
- In a large skillet or saucepan, heat a splash of water or vegetable broth over medium heat. Add the diced yellow onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Once the onion is ready, toss in the drained chickpeas and the can of petite diced tomatoes (including the juices). Stir everything together and let it cook for another 2-3 minutes.
- Next, add the coconut milk and creamy peanut butter to the skillet. Stir well until the peanut butter is fully incorporated.
- Add the tomato paste, curry powder, garlic powder, smoked paprika, and tamari to the pot. Stir everything together until well combined. Let this simmer for about 10 minutes.
- Once the sauce has thickened to your desired consistency, taste and adjust the seasoning if needed. Serve the Vegan Butter Chickpeas over cooked rice or with warm flatbread. Garnish with cashews and fresh cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the dish for up to 3 months; thaw overnight before reheating.
- For a nut-free option, swap peanut butter for almond or sunflower seed butter.