Vegan Butter Chickpeas
Vegan Butter Chickpeas are creamy, flavorful, and totally comforting. A plant-based twist on a classic that’s perfect for any night!
Ingredients
- 1 tablespoon coconut oil or vegan butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- 1 can 15 oz crushed tomatoes
- 1 can 15 oz full-fat coconut milk
- 2 cans 15 oz each chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Heat coconut oil in a large skillet over medium heat. Add onions and sauté until soft and translucent.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add garam masala, cumin, turmeric, paprika, and cayenne. Stir to coat the onions and toast the spices.
- Pour in the crushed tomatoes and cook for 5 minutes, letting the flavors meld.
- Stir in the coconut milk and bring to a gentle simmer.
- Add the chickpeas and cook for another 10 minutes until thick and creamy.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve over rice or with naan.