“BUTTER” CHICKPEAS- Vegan, Gluten-Free & Oil-Free

There are many types of cuisine that I was not introduced to until I was an adult. Indian is one of those. I still remember the first time I had it. I was in college and a group of fellow students were going to an Indian buffet restaurant during lunch. I agreed to join, however, was unsure if I would like it. I didn’t like spicy food and expected every dish to be unbearably spicy.

I was wrong…

So wrong!

The food was absolutely delicious. It was so delicious that it marked the beginning of me embracing new foods and flavours. I was no longer terrified of spices. I still couldn’t handle much, but I was willing to give them a try. Fast forward a few years, add some food intolerance’s and allergies and here I am, finding myself craving those delicious Indian dishes I was so terrified to try years ago.

Butter Chickpeas

“Butter” Chickepeas

Chickpeas drenched in a rich, creamy and slightly spicy “butter” sauce. Pair it with fragrant brown basmati rice and consider your Indian craving satisfied!

Serves 6


  • 1 1/2 cup uncooked brown basmati rice
  • 3 cups water
  • 3 cups chickpeas, cooked (or canned)
  • 1 small yellow onion, diced
  • 2 tsp lemon juice
  • 3 cloves garlic, minced
  • 2 tbsp vegetable broth, or water
  • 2 tsp ginger
  • 2 tsp garam masala
  • 2 tsp chili powder
  • 2 tsp cumin powder
  • 1/4 tsp cayanne powder, or more to taste
  • salt and pepper to taste
  • 1/2 cup unsweetened non-dairy milk
  • 1/2 cup silken tofu
  • 1/4 cup raw cashews, soaked and drained if you do not have a high-power blender
  • 1 cup tomatoes, diced and divided


  1. Add water to a large pot and bring to a boil over medium-high heat. Add rice, cover and bring back to a boil, before reducing the heat to a simmer and cooking for 20 minutes, or until all the water is absorbed and the rice is cooked. 
  2. Meanwhile, saute the diced onion and minced garlic in vegetable broth and lemon juice in a large frying pan. Once the onions begin to soften, add the spices and continue to cook, adding half of the diced tomatoes once the other liquids have evaporated. Once the onions are translucent, tomatoes have softened and the mixture is fragrant, remove from heat and set aside.
  3. Add unsweetened non-dairy milk, silken tofu, raw cashews and the rest of the diced tomatoes to a high-powered blender and blend until smooth.
  4. Add the sauted mixture (from step 2) to the blender and blend again. If the mixture is not hot enough for your liking, pour back into frying pan and heat to desired temperature.
  5. Portion basmati rice amoung plates, followed by chickpeas and drench with “butter” sauce.

xoxo Erin

Nutritional Information

Cal: 317.5, Fat: 6 g (1 g saturated), Carbohydrates: 55 g, Fiber: 8 g, Sugar: 0.7 g, Protein: 11.8 g

Nutritional information is based off of 1/2 cup cooked rice, 1/2 cup chickpeas and 1/4 cup “butter” sauce. Nutritional information was calculated using this

You May Also Like:

Cream of Chickpea Soup

Bowl of Cream of Chickpea Soup    

UPDATE! This recipe has been submitted to Meatless Mondays.


4 thoughts on ““BUTTER” CHICKPEAS- Vegan, Gluten-Free & Oil-Free

  1. Pingback: ALMOND ORANGE BROCCOLI- Vegan, Gluten-Free & Oil-Free | Sift, Stir & Savour

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