Indian Butter Chickpeas: A Comforting Plant-Based Curry
Indian Butter Chickpeas, also known as “Chana Makhani,” offer a plant-based spin on the traditional butter chicken, substituting meat with chickpeas and heavy cream with coconut milk or cashew cream. This dish is perfect for vegetarians, vegans, or anyone looking for a hearty, satisfying meal packed with flavor and nutrition.
Butter chickpeas are creamy, aromatic, and subtly spiced, making them an ideal introduction to Indian cuisine for newcomers and a familiar comfort dish for seasoned fans. What makes this dish even better is its simplicity—you can make it with pantry staples and just a handful of spices, all in under 30 minutes.
The Origins and Inspiration
Butter chicken, or “murgh makhani,” originated in Delhi in the 1950s as a way to repurpose leftover tandoori chicken. The result was a creamy tomato-based curry enriched with butter and cream. The same flavor profile is replicated in Indian Butter Chickpeas, but with chickpeas—also known as garbanzo beans—offering a protein-packed alternative that’s entirely plant-based.
This vegan version preserves the traditional flavor base of onions, tomatoes, garlic, ginger, and warm Indian spices like garam masala, turmeric, and cumin. When paired with coconut milk or cashew cream, it delivers the same luxurious mouthfeel as the classic dish.4
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 tablespoon oil or vegan butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 large tomatoes, pureed (or 1 cup canned tomato puree)
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- ½ teaspoon chili powder (adjust to taste)
- 1 teaspoon coriander powder
- Salt to taste
- ½ cup coconut milk or cashew cream
- 1 tablespoon lemon juice
- Fresh cilantro, chopped, for garnish
Instructions
- Sauté the aromatics: In a medium pan, heat oil or vegan butter over medium heat. Add chopped onions and cook until soft and golden brown, about 5–7 minutes. Add garlic and ginger, stirring until fragrant.
- Cook the tomatoes and spices: Stir in the tomato puree along with cumin, garam masala, turmeric, chili powder, and coriander. Let it simmer for 7–10 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.
- Add the chickpeas: Stir in the chickpeas, mixing well to coat them in the sauce. Simmer for 10 minutes, allowing the chickpeas to soak in the flavors. If the mixture is too thick, add a few tablespoons of water.
- Finish with creaminess: Lower the heat and stir in the coconut milk or cashew cream. Let it simmer for another 5 minutes. Add salt to taste and finish with lemon juice for a bit of brightness.
- Garnish and serve: Top with fresh cilantro and serve hot with basmati rice, naan, or roti.
Tips and Variations
- Use canned fire-roasted tomatoes for a smoky flavor.
- Add a pinch of sugar if the tomatoes are too acidic.
- For extra texture, mash a few chickpeas into the gravy while cooking.
Nutrition Information (per serving, based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~310 kcal |
| Protein | 11g |
| Carbohydrates | 35g |
| Fiber | 10g |
| Total Fat | 14g |
| Saturated Fat | 6g (from coconut) |
| Sodium | 380mg |
| Sugar | 6g |
| Iron | 15% DV |
| Vitamin C | 12% DV |
| Calcium | 6% DV |
Note: Nutritional values are approximate and may vary based on ingredients used (e.g., coconut milk vs. cashew cream) and portion sizes.
Final Thoughts
Indian Butter Chickpeas are rich, satisfying, and incredibly easy to prepare. Whether you’re cooking for a weeknight dinner or meal-prepping for the week, this dish delivers warmth and nourishment in every bite. With its high protein and fiber content from chickpeas, and healthy fats from coconut or cashew, it’s a wholesome choice that doesn’t compromise on flavor.