Butter Chickpeas: A Delicious & Easy Vegetarian Recipe You’ll Love

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There’s something so comforting about a creamy, spiced, and flavorful dish that feels like a hug. Enter Butter Chickpeas—a plant-based twist on the classic butter chicken that’s just as indulgent and packed with wholesome ingredients.

This recipe is perfect for busy weeknights when you want something hearty, delicious, and satisfying without spending hours in the kitchen. Inspired by Delish’s Butter Chickpeas, we’ve tweaked it to our liking with just the right balance of spices and creaminess. The best part? It all comes together in under 30 minutes, making it a go-to for meal prep or a cozy dinner at home.

With a velvety tomato-based sauce, tender chickpeas, and comforting, warming spices, this dish is a total flavor bomb. Serve it with fluffy rice or naan, and you’ve got a restaurant-quality meal at home.

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Easy Butter Chickpeas

These Butter Chickpeas are about to become your new favorite! This plant-based twist on butter chicken comes together in 30 minutes, making it perfect for busy weeknights or meal prep. With tender chickpeas simmered in a spiced tomato sauce and a luscious, creamy finish, this dish is cozy, satisfying, and totally crave-worthy. Serve it with rice or naan, and you’ve got a restaurant-quality meal at home

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Course Main Course

Cuisine Indian

Servings 4

Equipment

• 1 large skillet
• can opener if your chickpeas require one

Ingredients

  

• 4 tbsp butter
• 1 onion diced small
• 1 tsp salt
• 1/2 c tomato paste
• 1/2 jalapeno seeded and finely chopped
• 2 cans chickpeas drained + rinsed
• 1/8 tsp baking soda
• 1 tsp garam masala
• 1 tsp ground cumin
• 3/4 tsp paprika
• 1/4 tsp cayenne pepper
• 1 c heavy cream
• 1/2 c water
• Naan or Jasmine rice for serving

Instructions

 

• Heat a large skillet on medium heat and melt butter. Add onion until it becomes translucent and fragrant.
• Add tomato paste and stir constantly until tomato paste has deepened in color and cooked down a bit, about 5 minutes. Then add jalapeño and continue to stir for another 1-2 minutes until the pepper is slightly cooked.
• Add chickpeas, baking soda, garam masala, paprika, cumin, cayenne and stir to combine.
• Add heavy cream, salt, and water and mix. Bring to simmer and then lower heat and simmer for about 10-15 minutes.
• Divide chickpeas into 4 bowl, add rice or naan, and enjoy!

Notes

Vegan Substitutions:

? Swap Heavy Cream for Coconut Milk – Use full-fat canned coconut milk for the creamiest texture. You can also use cashew cream (blend soaked cashews with water for a thick, dairy-free alternative).

? Use Vegan Butter or Oil – Instead of regular butter, use vegan butter (like Earth Balance) or a neutral oil like avocado oil or olive oil.

? Check Your Side Dishes – If serving with naan, make sure it’s dairy-free (many store-bought versions contain yogurt or butter). Opt for homemade vegan naan or serve with basmati rice instead.

Keyword butter chickpeas