These delicious chickpeas are simmered in a creamy, spicy sauce that is completely plant-based. This recipe is easy to make using just a few basic pantry staples and seasonings!

Butter Chickpeas
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I have to admit that as a vegetarian, I’ve never had butter chicken, but I was inspired by these butter chickpeas from Chelsea’s Messy Apron. Although a traditional sauce would call for butter and cream, I decided to keep this one plant-based. So while this recipe is called “butter” chickpeas, there’s no dairy in this recipe!

The sauce gets its orange color from a mix of tomatoes, cashew cream, vegan butter, and spices. This smooth sauce balances tanginess and creaminess that works perfectly with simmered chickpeas. The spice blend, which includes ginger, garlic, cumin, paprika, turmeric, and garam masala, adds layers of flavor.

Butter Chickpeas

Ingredients & Substitutions

  • Vegan butter– This adds a rich and creamy texture to the sauce, but if you don’t have vegan butter, you can substitute with olive oil and cashew cream.
  • Onion– I used a small yellow onion but a white onion or shallots could be substituted.
  • Spices– You’ll need ginger, garlic, turmeric, cumin, paprika, and garam masala, which create the flavor of the sauce.
  • Tomatoes– I used peeled crushed tomatoes but regular tomato sauce can work, too.
  • Chickpeas– Canned chickpeas are the quickest but you can use dried chickpeas if you like. You’ll need to cook the dried chickpeas completely before using in this recipe.
  • Cashews– The cream is made from cashews and it’s essential in this dish. If you don’t have cashews, you could substitute with a vegan creamer like Ripple’s half and half, but be sure it’s unsweetened.

How to Make Vegan Butter Chickpeas