This Healthy Butter Chickpeas dish is a lightened-up, vegan and gluten free take on a classic Indian-style dish. It’s easy to make for the perfect weeknight dinner.
I did something crazy.
I took Butter Chicken and made it super healthy, super tasty and very much vegetarian. I made Butter Chicken without chicken or butter!
And I am so glad I did!
Healthier Butter Chickpeas is a delicious veggie-take on an Indian classic. And believe me, you won’t be missing the chicken here. This stew-like dish is rich and creamy without any heavy cream or butter. And it’s easy to make and gluten free and vegan!
As I may have mentioned before, the thing that makes me sweat is, other than catching a serious spin class, is spicy food. I am perhaps one of the biggest baby when it comes to spicy things in my mouth. My eyes water uncontrollably. My tongue and stomach feel like they’re on fire for days. And I go into an insane hot flash throughout the entire meal.
Yep. It’s quite the scene and I try to avoid it as much as I can.
But that doesn’t mean I can’t still enjoy all the amazing flavours asian-y style foods.
MORE ABOUT THIS HEALTHY BUTTER CHICKPEAS RECIPE…
My favourite part of this dish is the flavour! Healthy Butter Chickpeas is beyond flavourful, all those Indian spices come together so wonderfully, without being too spicy. (I can’t do that spicy heat – but if you can, add a little extra cayenne!) I used a combination of mild yellow curry powder and cumin.
My other favourite part of this dish is definitely the super unexpected and delicious secret ingredient – almond butter!
Sounds weird and maybe a liiiittle bit off, I know. But it works! I promise. The tomato-based sauce becomes so wonderfully thick and creamy with a little bit of full-fat coconut milk and the smooth, natural almond butter stirred in.
You can’t taste the almond butter at all (don’t worry!) but it lends a richness that you really can’t beat.
It is especially unbeatable when a big scoop of the Butter Chickpeas is served over brown basmati rice with lots of cilantro. Or my latest obsession – over baked potato wedges!!
Best.dinner.ever.
Serves 4
This dish is a lightened-up, vegan and gluten free take on a Indian-style classic that's easy to make and ready in about 30 minutes.
10 minPrep Time
25 minCook Time
35 minTotal Time
Save RecipeIngredients
- 1 tablespoon olive oil
- 1 cup onion, chopped (about 1 medium onion)
- 3-4 large cloves of garlic, minced or grated
- 1 1/2 tablespoons mild yellow curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne (or more if you like it hot!)
- 1/2 cup vegetable stock
- 1 15oz can plain, low sodium tomato sauce (about 1 1/2 cups)
- 1 19oz can low sodium chickpeas (about 2 cups)
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon lime juice (freshly squeezed is best)
- 1/4 cup smooth, natural almond butter, at or close to room temperature
- 1/2 cup coconut milk (I used full fat)
- 1 teaspoon sugar (preferably unrefined sugar or honey would work too)
- Salt and extra lime juice to taste
- Rice, potato wedges, etc for serving
Instructions
- Heat oil in a dutch oven or heavy-bottomed pot over medium heat. Add onion and cook until translucent, being sure not to brown, 4-5 minutes.
- Add garlic and all of the spices to the onions and cook, stirring frequently, until very fragrant, about 1 minute.
- Deglaze the pot with the vegetable stock, being sure to scrape all of the browned bits off the bottom, then add the tomato sauce, chickpeas, cilantro and lime juice, stirring until well incorporated.
- Bring tomato mixture to a simmer and cook 20-25 minutes until chickpeas and plump and tender.
- Remove from heat and stir in almond butter, coconut milk and sugar and continue stirring until smooth and streaks remain. Season with additional salt and lime juice to taste.
- Serve over brown basmati rice and top lots of fresh cilantro.
I’m Rebecca - Registered Holistic Nutritionist, recipe developer, food photographer, writer, taste-tester and the friendly face behind Always Nourished.
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