Butter Chickpeas Recipe

I came to Indian cuisine late in life, and before I went plant-based my absolutely favourite dish was Butter Chicken. I’ve tried a bunch of attempts over the years to find a satisfying whole food plant-based version of the dish and this is it. I’m so excited to share this Butter Chickpeas Recipe. If you want to go the extra step make my Naan with it. For reals!

This is a crazy quick one-pot comfort meal so there’s absolutely no reason that you couldn’t make this on a weeknight. It’s technically a two pot meal since you need to cook the rice separately – but maybe you’ve got leftover rice!  I love to use my instant pot for the rice while I cook the rest on the stove. It times out perfectly so that everything is done in about 25 minutes.

This dish is packed with protein, iron, fibre and has a plentiful dose of healthy fats. It’s everything you want in a comfort food meal that’s actually good for you. It actually stores really well and some might argue tastes even better the next day. So feel free to double or triple the recipe and have leftovers! 

Indian cuisine already has a plentiful amount of plant-based meals, but here’s another one to add to your staple! Now that you’ve got my Butter Chickpeas recipe you can enjoy the flavours and smash them into your face whenever you want!

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5 from 1 vote

Butter Chickpeas Recipe

Author: Jeremy LaLonde Cooking Method: Instant Pot, Stove Cuisine: Indian Courses: Dinner Recipe Keys: G gluten-free H high fibre H high iron H High-protein Kids O oil-free P plant-based Vegan W WFPB

Difficulty: Beginner Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Servings: 4 Calories: 619 kcal

Description

If you love Indian Cuisine this Butter Chickpeas Recipe will tick off that box and then some. Even better - you can make it in less than 30 minutes!

Ingredients

Servings

• 1 cup Brown Rice (dry)
• 1 Onion (diced)
• 3 clove Garlic (minced)
• 2 ¹⁄₂ tsp Curry Powder
• 2 tsp Cumin
• ¹⁄₂ tsp Paprika
• 1 ¹⁄₂ cup Crushed Tomatoes (plus juice)
• 1 ¹⁄₂ cup Chickpeas (cooked)
• ³⁄₄ cup Coconut Milk
• ¹⁄₄ cup Almond Butter
• 1 tbsp Apple Cider Vinegar
• 1 tsp Maple Syrup
• 1 tbsp Tamari (soy sauce)
• ¹⁄₄ cup Fresh Cilantro (chopped)

Instructions

1. Get the rice cooking. I use an instant pot with just a little more than a cup of water or broth on the rice setting, but you do you. Check out the package directions if you’re not sure.

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2. While that’s happening add the onion, garlic and just a sprinkle of water onto a large skillet. Saute over medium heat until the onion is clear - about three minutes or so.

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3. Stir in the curry, cumin, and paprika and stir until that onion is beautifully covered. It’s going to start smelling awesome about now! Just give that about 30 seconds and then toss in the crushed tomatoes, chickpeas, coconut milk, and almond butter. Stir in the apple cider vinegar, maple syrup, and tamari and mix. Adjust the salty/sweet balance to your liking.

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4. Cover and simmer that beautiful mixture for about ten minutes or so. Serve over the brown rice, top it with the cilantro and smash it into your face!

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Nutrition Facts

Serving Size 1/4 of the dish

Servings 4

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Amount Per Serving

Calories 619kcal

% Daily Value *

Total Fat 17.2g27%

Saturated Fat 10.3g52%

Sodium 448mg19%

Potassium 1022mg30%

Total Carbohydrate 97.9g33%

Dietary Fiber 20g80%

Sugars 17.1g

Protein 22.5g45%

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Calcium 15 mg

Iron 50 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: plant-based, wfpb, vegan, kids, gluten-free, oil-free, high-protein, high iron, high fibre,