Satisfy Your Hunger with Delicious Butter Chickpeas Recipe

Introducing the very quick butter chickpeas recipe, a dish that will bring warmth and flavor to any table. As a vegan chef, I find great joy in creating plant-based versions of classic dishes that omnivores crave. This recipe is a prime example of that approach.

The traditional Indian dish, butter chicken, is famous for its delicious savory taste and vibrant aromatics. While many people love butter chicken, there are plenty of reasons why plant-based eaters don’t want to consume it. This is where the vegan butter chickpea version comes into play, with our quick and easy recipe making this wholesome meal accessible to all.

Whether you are a meat-eater, vegetarian or vegan, this tasty recipe is sure to be a hit at any meal. The aromatic blend of spices mixed with tender chickpeas and creamy buttery sauce will have your senses tingling and taste buds singing.

Intrigued so far? Perfect! Let’s delve deeper into what makes this recipe irresistible and why you’re going to love it!

Why You’ll Love This Recipe

Very Quick Butter Chickpeas (Vegetarian Butter Chicken!)
Very Quick Butter Chickpeas (Vegetarian Butter Chicken!)

Let me tell you why you will love this recipe for Very Quick Butter Chickpeas. Imagine all the flavor of butter chicken, but in a vegan and vegetarian-friendly dish made with chickpeas. Yes, you read it right! This dish is the perfect solution for people who crave rich and flavorful Indian food, but want to avoid animal-based products.

The combination of fragrant herbs and spices like garam masala, ground ginger, curry powder, and cumin will transport your taste buds to the streets of India. The texture of the chickpeas perfectly mimics tender pieces of chicken while delivering plant-based protein that is both satisfying and healthy for you! Plus, this recipe comes together in under 30 minutes, making it perfect for busy weeknights.

This dish is amazingly versatile as well! You can add in some cauliflower or tofu instead of chickpeas to switch things up. You can also customize the spice level by adjusting the amount of curry powder or ground ginger. This flexibility makes it easy to satisfy everyone’s taste preferences and dietary needs.

Overall, if you are looking for an easy-to-make dish that delivers on flavor, then this recipe for Very Quick Butter Chickpeas is a must-try!

Ingredient List

 Get ready to enjoy a rich and flavorful meal with these butter chickpeas!
Get ready to enjoy a rich and flavorful meal with these butter chickpeas!

Ingredients are the backbone of this scrumptious Indian-inspired dish. To whip up a batch of Very Quick Butter Chickpeas, gather various spices, vegetables, and vegan-friendly products to recreate the flavors of butter chicken without the use of animal-based ingredients. Trust me; you won’t believe how easy this recipe is!

Here’s what you’ll need to create this plant-based delight:


Canned chickpeas are an essential ingredient in this recipe since it makes cooking chickpea curry effortless. Plus, chickpeas are packed with protein and fiber, making them a nutritious alternative to meat.

Yellow Onion

Using one large or two small yellow onions, finely chop them to form the base of the sauce.


Mince one heaping teaspoon of garlic for its pungent and complex flavors.

Canola Oil

We suggest using 2 tablespoons of canola oil due to its neutral flavor profile and high smoke point.

Curry Powder

Two teaspoons of curry powder give this dish an aromatic depth that can’t be beaten.

Ground Ginger

Use one teaspoon of ground ginger, which provides a notable sweetness and earthiness to the dish.

Garam Masala

One teaspoon should suffice for garam masala, a unique blend of spices that includes cumin, coriander, cardamom, cinnamon, and cloves.

Coconut Milk

Add one can (15 oz) of unsweetened coconut milk to make the sauce thin and luxurious.

Vegan Butter

Replace traditional animal-based butter with two tablespoons of plant-based vegan butter for added richness.

Optional: Feel free to add other veggies like cauliflower, protein sources like tofu, or variations like butter tofu, or other Indian-inspired dishes such as chana masala or even add peanut butter!

The Recipe How-To

 Vegetarian never tasted so good with this vegetarian butter chicken!
Vegetarian never tasted so good with this vegetarian butter chicken!

Now it’s time for the fun part! In this section, I’ll guide you through the process of making these delicious Very Quick Butter Chickpeas. Trust me, this recipe is so easy that even a beginner cook can master it. Here’s what you need to do:


-1 medium yellow onion, chopped

-2 tablespoons of canola oil

-1 teaspoon of minced garlic

-2 teaspoons of curry powder

-1 teaspoon of ground ginger

-2 teaspoons of garam masala

-2 large boiled baby potatoes, cubed

-1 can (15 oz) of cooked chickpeas, drained and rinsed

-⅔ cup (160 ml) of coconut milk

-¼ cup (56 g) vegan butter

-Salt to taste


  1. Heat the canola oil in a large pan or wok over medium heat.
  2. Add the chopped onion and garlic and stir until fragrant.
  3. Add the curry powder, ground ginger and garam masala to the pan and stir well for 2 minutes.
  4. Add the boiled baby potatoes and cook for an additional 3 minutes.
  5. Add the cooked chickpeas to the pan and mix well with the rest of ingredients.
  6. Pour in the ⅔ cup of coconut milk and continue stirring for another 2 minutes or until sauce has thinned out.
  7. Finally add in the vegan butter and continue stirring just until melted.
  8. Let them cook together for two more minutes to give all that yummy butter flavor a chance to sink into every inch of those delicious chickpeas!
  9. Taste your creation and add salt as needed!

That’s it! Your Very Quick Butter Chickpeas dish is now ready to be served.

Substitutions and Variations

 Ready in just minutes, you won't believe how easy it is to make this meal!
Ready in just minutes, you won’t believe how easy it is to make this meal!

As with any recipe, there are always options for substitutions and variations. This butter chickpea recipe is no exception, as it is incredibly versatile and adaptable to suit your preferences.

One simple variation is to switch up the type of potato you use in the recipe. While baby potatoes work well, you can easily swap them out for diced sweet potato or even cauliflower for a lower-carb option. Tofu can also be added in place of chickpeas or alongside them, giving the dish a boost of protein.

If you prefer a spicier dish, feel free to increase the amount of curry powder or add some cayenne pepper to the sauce. For those who love a touch of sweetness with their spice, a tablespoon of peanut butter can be whisked into the sauce.

To make this recipe even more plant-based, try using vegan butter or coconut oil instead of traditional butter, and use coconut cream in place of dairy-based cream or yogurt. You could also experiment with different herbs and spices such as coriander, turmeric or paprika.

For a different take on this classic Indian dish, try making chana masala by swapping out chickpeas for garbanzo beans instead or opt for some vegetables such as bell peppers or carrots with your chickpeas.

Whatever substitutions and variations you choose, just remember to adjust cooking times accordingly and taste test as you go along to ensure that you end up with a delicious meal that suits your tastes!

Serving and Pairing

 Your taste buds are in for a treat with this creamy and spicy dish!
Your taste buds are in for a treat with this creamy and spicy dish!

As I like to say, “It takes two to tango”, and the same goes for food. This recipe is a vibrant and hearty dish bursting with flavor and there are many ways to serve it up. You can choose to serve this dish on its own, as a side dish or as a main meal for all occasions.

To make this recipe even more delectable, consider serving it over a bed of steaming basmati rice flavored with garlic and cilantro as the flavors will mix perfectly. If you prefer, you can also use quinoa or couscous for an added level of heartiness.

Another great option is to add some colorful vegetables on the side like roasted cauliflower, red pepper, and green beans. Not only do these veggies increase the nutritional value but they also add another layer of texture.

For a more creamy and indulgent experience, I recommend pairing this recipe with warm and fluffy naan bread or toasted lavash bread for dipping into the thick and savory sauce.

If you’re feeling adventurous, try pairing this recipe with some plant-based yogurt or raita to balance out the spiciness and add creaminess. A simple cucumber salad on the side would work wonders in complementing the boldness of the chickpea curry.

The versatility of this recipe makes it easy to pair with whatever you have on hand in your pantry or refrigerator. Whether you serve it up as an appetizer or dinner entrée, this dish brings a delicious medley of flavors that are sure to satisfy all tastebuds.

Make-Ahead, Storing and Reheating

 Bored of the same old meals? Try this unique twist on a classic Indian dish!
Bored of the same old meals? Try this unique twist on a classic Indian dish!

As with any good vegan recipe, meal prep is key when it comes to these quick butter chickpeas. Thankfully, this recipe is perfect for making ahead of time and storing in the fridge or freezer for later use.

If you’re planning to store your butter chickpeas in the fridge, let the dish cool completely after cooking and then transfer it to an airtight container. These chickpeas will stay fresh in the fridge for up to four days, making them a tasty protein-packed option for a speedy lunch or dinner.

For longer storage, consider freezing your butter chickpeas. After cooking and cooling, divide the dish into portions and transfer each serving into separate freezer-safe containers. Label each container with the date and contents before freezing. Your butter chickpeas will last in the freezer for up to three months.

When you’re ready to reheat and serve your chilled or frozen chickpeas, there are a number of ways you can do so. You could reheat them in the microwave by warming them up for one minute at a time until they’re hot throughout.

Alternatively, try reheating on the stovetop by placing your butter chickpeas in a saucepan and heating them over medium heat while stirring occasionally until they are heated through. Consider adding a bit of water or coconut milk to thin out any sauce that may have thickened during storage.

No matter how you choose to reheat your butter chickpeas, we know that you’ll love savoring once again their delicious flavors and delightful texture in every hearty bite!

Tips for Perfect Results

 Who needs takeout when you can make a delicious meal like this at home?
Who needs takeout when you can make a delicious meal like this at home?

Cooking can be intimidating sometimes, but with the right tips and tricks, you can make a delicious meal without too much stress. Here are some tips to help you achieve the perfect results when making these very quick butter chickpeas:

1. Use high-quality ingredients

While it may be tempting to go for cheaper options, high-quality ingredients can make a huge difference in the final dish’s taste and texture. A dish made with fresh and flavorful ingredients will not only be more delicious but also healthier.

2. Cook the potatoes until they’re tender

To make sure that the potatoes have the right texture, cook them until they’re fork-tender. Undercooked potatoes can ruin an otherwise perfect dish, so it’s important to check them regularly while cooking.

3. Don’t overcook the chickpeas

It’s essential to cook the chickpeas only until they are heated through. Overcooking them will make them mushy and affect their flavor. Make sure you keep an eye on them while cooking and remove them from heat as soon as they’re done.

4. Adjust seasoning to taste

Seasoning is crucial when it comes to making flavorful food. However, not everyone has the same taste preferences, so feel free to adjust seasoning as needed to make your perfect meal.

5. Store leftovers properly

If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat them before serving or enjoy leftovers cold as a snack.

6. Experiment with substitutions

Butter chicken is traditionally made with chicken and dairy-based butter, but these chickpea butter chickpeas offer a vegan twist in becoming an Indian-inspired vegetarian dish that is just as flavorful and comforting as its non-vegan counterpart. Feel free to experiment with substitutions like cauliflower or tofu instead of potatoes or chickpeas according to your taste.

By following these tips and tricks, you’ll be able to make these very quick butter chickpeas with ease and confidence. Remember that everyone’s palate is different — feel free experiment with your own suggestions!


As with any recipe, there may be some questions and concerns that come up along the way. Here are some frequently asked questions (FAQ) that we’ve compiled to help you get the most out of this very quick butter chickpeas recipe!

What can I replace butter with in butter chicken?

When you want to saute some food, it’s best to use an oil instead of butter. Butter has a low smoke point compared to other fats used in cooking, which makes it unsuitable for high-heat sauteing.

Why is my butter chicken not thickening?

Have you ever encountered the problem of ending up with a thin and watery sauce that needed cornstarch to be thickened? This may occur due to hasty mixing of butter and cream with the sauce before it has cooled down. A simple solution to this would be to wait for a while before incorporating these ingredients. This would help avoid a runny sauce in the future.

What is the equivalent to butter chicken?

When comparing butter chicken and tikka masala, there are distinct differences in their ingredients and cooking methods. Butter chicken is made with butter, while tikka masala consists mainly of oil. Moreover, tikka masala has a bit of a kick to it and includes onions in its tomato-based sauce.

Bottom Line


As a passionate vegan chef, I always aim to create delicious and healthy plant-based dishes that can satisfy everyone’s taste buds. This recipe for Very Quick Butter Chickpeas certainly does not disappoint. It is a fantastic alternative to the traditional butter chicken recipe, and it is the perfect choice for both vegans and non-vegans alike.

With just a few simple ingredients and steps, you can have an impressive dish on your table in under 30 minutes. Plus, this recipe allows for plenty of substitutions and variations, making it incredibly versatile and easy to customize according to your preferences.

So what are you waiting for? Give this amazing vegan butter chickpea curry recipe a try today! Trust me, you won’t regret it. The flavors are bold, the texture is creamy and smooth, and it is packed with protein and nutrients that will leave you feeling satisfied and energized. And the best part? You don’t have to sacrifice flavor for health benefits.

To sum it up, this Very Quick Butter Chickpeas recipe is perfect for busy weeknights when you want something filling and flavorful but don’t want to spend hours in the kitchen. It’s also a great option if you’re looking for a healthier alternative to traditional Indian dishes like butter chicken or chickpea curry. Once you try this vegan butter chickpea curry recipe, there’s no going back!

Very Quick Butter Chickpeas (Vegetarian Butter Chicken!)

Very Quick Butter Chickpeas (Vegetarian Butter Chicken!) Recipe

The humble chickpea is low in fat, rich in fibre, complex carbohydrate, and protein, and is a good source of calcium, iron and B vitamins. I'm not a huge fan of canned soups, but they do have their uses sometimes! This sauce could be used with anything, but goes well with chickpeas and new potatoes. Paneer cheese is also delicious. From The Very Easy Vegetarian Cookbook, Alison & Simon Holst.
No ratings yet
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Indian vegetarian
Calories 448.9 kcal


  • 1 medium onion
  • 2 tablespoons canola oil
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 300 g condensed tomato soup
  • 1/2 cup cream
  • 300 g chickpeas
  • 200 g boiled baby potatoes, cubed
  • 1 -2 tablespoon chopped coriander
  • 1/2 teaspoon salt


  • Chop the onion very finely while the oil heats in a large pan.
  • Add the onion and garlic and cook, stirring frequently, until the onion is starting to brown.
  • Stir in the curry powder and garam masala, ginger and cumin. Continue to cook, stirring frequently, for one to two minutes longer.
  • Tip in the soup, cream, drained chickpeas and potatoes, and leave the sauce to simmer for about five minutes.
  • Add the chopped coriander and salt to taste.
  • Serve over steamed basmati rice.
  • Enjoy!

Add Your Own Notes


Serving: 276gCalories: 448.9kcalCarbohydrates: 52.9gProtein: 9.4gFat: 23.8gSaturated Fat: 8.8gCholesterol: 44.2mgSodium: 1101.6mgFiber: 8.4gSugar: 10.6g
Keyword < 15 Mins, Asian, Beans, Beginner Cook, Curries, Easy, Inexpensive, Low Protein
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found