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Vegan Butter Chickpeas

This Vegan Butter Chickpeas recipe is a delicious plant-based twist on a classic! Creamy cashew sauce meets hearty chickpeas for a satisfying meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Cashew Cream:

  • 1 cup raw cashews soaked for at least 2 hours and drained
  • 1 cup filtered water for blending the cashews into a creamy sauce
  • 2 teaspoons maple syrup to add a hint of sweetness

For the Sauce:

  • 2 large ripe tomatoes approximately 550 grams
  • 3 tablespoons unscented coconut oil for sautéing
  • 1 large yellow onion finely diced, about 1 ½ cups
  • 2 teaspoons ground cumin a warm spice
  • 2 teaspoons ground coriander adds a citrusy note
  • 2 teaspoons sweet paprika for color and sweetness
  • ½ teaspoon ground cardamom a fragrant spice
  • ½ teaspoon ground cinnamon adds warmth
  • pinch ground nutmeg for a warm, nutty flavor
  • sea salt to taste
  • ground black pepper to taste
  • 2 cloves garlic minced
  • 3 cups cooked chickpeas drained and rinsed (approximately 2 cans)
  • 1 tablespoon fresh lemon juice to brighten the dish
  • chopped cilantro for garnishing

Instructions

Method:

  • In a high-speed blender, combine the soaked and drained cashews with 1 cup of filtered water and 2 teaspoons of maple syrup. Blend until smooth and creamy. Set aside.
  • In a large skillet, heat 3 tablespoons of unscented coconut oil over medium heat. Add the finely diced onion and sauté for about 5-7 minutes, or until translucent. Stir in the minced garlic and cook for another minute until fragrant.
  • Sprinkle in 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 2 teaspoons of sweet paprika, ½ teaspoon of ground cardamom, ½ teaspoon of ground cinnamon, and a pinch of ground nutmeg. Stir to coat the onions and garlic in the spices, allowing them to toast slightly for about 2 minutes.
  • Chop the large ripe tomatoes and add them to the skillet. Cook for about 10 minutes, allowing the tomatoes to break down and create a sauce. Season with sea salt and ground black pepper to taste.
  • Add the 3 cups of cooked chickpeas to the skillet, stirring well to combine with the tomato and spice mixture.
  • Pour the prepared cashew cream into the skillet, stirring to combine. Allow the mixture to simmer for about 5-10 minutes, letting the flavors meld together.
  • Remove the skillet from the heat and stir in 1 tablespoon of fresh lemon juice. This will brighten the flavors.
  • Serve your Vegan Butter Chickpeas warm, garnished with chopped cilantro. It pairs beautifully with rice, naan, or even as a filling for a wrap.

Equipment

  • High-speed blender
  • Large Skillet
  • Cutting board and knife
  • Measuring cups and spoons
  • Spatula

Notes

  • Use less coconut oil: Reduce the coconut oil to 1 tablespoon and substitute with vegetable broth for sautéing.
  • Increase the vegetable content: Add more vegetables, such as spinach or bell peppers, for added nutrition.
  • Swap cashew cream for a lighter option: Use unsweetened almond milk or light coconut milk instead of cashew cream.