Vegan Butter Chicken with Chickpeas
This vegan butter chicken is creamy, coconutty and has the perfect spicy kick. Made with chickpeas and done in under 30 minutes, this whole foods dinner is sure to be a showstopper!
Ingredients
For the Chickpea Butter Chicken
- 1 Large Onion roughly chopped
- 4 Cloves Garlic grated
- 1 inch Piece of Ginger grated
- 2 tbsp Garam Masala
- 1½ tbsp Cumin
- ½-¾ tsp Chili Flakes depending on how spicy you like it.
- 1 15oz can Chickpeas
- 1 15oz can Diced Tomatoes
- 1 15oz can Full Fat Coconut Milk
- ¼ cup Natural Peanut Butter
- Salt to taste
For Serving
- Rice
- Limes
- Cilantro
- Naan Bread
Instructions
- Start by prepping your ingredients as this recipe moves fast. Chop your onion, grate your ginger and garlic, take your spices out and open your cans.
- Sauté the onions in a touch of olive oil for about 5 minutes until translucent.
- Add in the garlic, ginger, garam masala, cumin and chili flakes and toast for about 1-2 minutes until fragrant.
- Add in your chickpeas, tomatoes, coconut milk, peanut butter, and season with salt to taste.
- Mix well to combine and let simmer for 10-15 minutes until it has reduced and thickened slightly.
- Serve with rice, cilantro, lime, naan or coconut yogurt!
Tried this recipe?Let us know how it was!