Vegan Butter Chickpeas (Easy!)
A quick vegan chickpea curry with coconut milk and peanut butter, served over rice or with flatbread. Flavorful, creamy, and easy to make.
Equipment
- Large Skillet
- Rice cooker or pot
Ingredients
Ingredients
- 1 yellow onion
- 15 oz.can chickpeas
- 15 oz.can petite diced tomatoes
- 14 oz.can coconut milk regular, unsweetened
- 1/4 cuppeanut butter creamy, natural
- 3 Tbsp.tomato paste
- 1 1/3 Tbsp.curry powder
- 1 1/2 tsp.garlic powder*
- 1 tsp.smoked paprika
- 1 Tbsp.tamari
- Cooked rice and/or flatbread, cashews, and fresh cilantro
Instructions
Instructions
- Cook the rice according to package instructions (or prepare it ahead of time) so it’s ready when the chickpea sauce is finished.
- Peel and dice the yellow onion.
- Heat a large skillet over medium-high heat. Add the diced onion and cook, stirring frequently, until softened and translucent, about 7–8 minutes.
- Add the curry powder, garlic powder, and smoked paprika to the onions. Stir and cook for 1 minute to bloom the spices.
- Rinse and drain the chickpeas. Add the chickpeas and the entire can of petite diced tomatoes (with their juice) to the skillet. Stir and cook for 2–3 minutes to combine and warm the chickpeas.
- Reduce the heat to medium. Add the coconut milk, peanut butter, and tomato paste to the skillet. Stir until the peanut butter and tomato paste are fully incorporated and the sauce is smooth.
- Lower the heat to medium-low and simmer uncovered for about 8 minutes, stirring occasionally, until the sauce has thickened slightly.
- Remove from heat and stir in the tamari until evenly combined.
- Serve the chickpea sauce warm over cooked rice (or with flatbread). Top with cashews and fresh cilantro if desired.
Notes
Notes
*Spices:
Modify the accent spices as desired. I use garlic & smoked paprika, but play around with cumin, turmeric, cinnamon, garam masala, ginger, chili powder, etc. I've found this to be a pretty forgiving recipe.
Acidity & sweetness:
Add a fresh squeeze of lemon juice for acidity, and/or 1 Tbsp. maple syrup for sweetness.
Yield:
This recipe makes about 4.5 to 5 cups. For us, that's about 4 large bowls or 5-6 smaller/medium bowls.
Nutrition:
Estimated nutritional content is calculated without rice, cashews, and toppings.
Recipe adapted from
Earth of Maria
.
*Spices:
Modify the accent spices as desired. I use garlic & smoked paprika, but play around with cumin, turmeric, cinnamon, garam masala, ginger, chili powder, etc. I've found this to be a pretty forgiving recipe.
Acidity & sweetness:
Add a fresh squeeze of lemon juice for acidity, and/or 1 Tbsp. maple syrup for sweetness.
Yield:
This recipe makes about 4.5 to 5 cups. For us, that's about 4 large bowls or 5-6 smaller/medium bowls.
Nutrition:
Estimated nutritional content is calculated without rice, cashews, and toppings.
Recipe adapted from
Earth of Maria
.