Name: Indian Butter Chickpeas (Nut-Free, Vegetarian)
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 cup basmati rice; 1 (15 oz) can chickpeas, drained and rinsed; 2 tbsp neutral oil (e.g., avocado, canola); 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1 inch ginger, peeled and grated; 1 green chili, finely chopped (optional, for mild heat); 1 1/2 tsp garam masala; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp turmeric; 1/4 tsp Kashmiri chili powder (or paprika for less heat); 1/4 tsp smoked paprika; 1 (14 oz) can crushed tomatoes; 1/2 cup unsweetened oat or coconut cream (plus extra for garnish); 1 tsp sugar; 3/4 tsp kosher salt, plus more to taste; 1 tsp dried kasoori methi (fenugreek leaves), plus extra for garnish; 1 tbsp lemon juice; 1/4 cup water (plus more as needed); Naan bread, for serving (store-bought or homemade, ensure nut-free); 1/2 cup cucumber, finely diced; 1/2 cup plain dairy-free yogurt (like coconut or soy); 1/4 tsp cumin powder (for raita); Salt and pepper, to taste

Indian Butter Chickpeas (Nut-Free, Vegetarian)

BakedBasil0451

This Indian Butter Chickpeas dish delivers all the comfort and aroma of the classic North Indian original—without any nuts or dairy. Creamy oat or coconut cream melds with a rich, spiced tomato sauce, while kasoori methi and garam masala add depth and fragrance. Toasting the spices unlocks their full flavor, and finishing with lemon juice gives just the right tang to balance the luxurious sauce. Paired with fluffy basmati rice, naan, and a cooling cucumber raita (no cilantro!), it's a standout vegetarian (and vegan-friendly) meal. Perfect for easy weeknights or a cozy dinner in.

Ingredients

Instructions

Start rice: Rinse basmati rice under cold water until water runs clear. In a small saucepan, combine rice with 1.5 cups water and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer 15 minutes until tender. Rest, covered, off heat.
Make raita: In a small bowl, combine diced cucumber, dairy-free yogurt, cumin powder, salt, and pepper. Chill until serving.
Heat oil in a wide skillet over medium heat. Add onion and sauté until golden and soft, 5-7 minutes. Season lightly with salt early to draw out sweetness.
Add garlic, ginger, and green chili (if using). Cook 1 minute until fragrant.
Add garam masala, cumin, coriander, turmeric, chili powder, and smoked paprika. Toast spices, stirring, for 1-2 minutes until aromatic.
Stir in crushed tomatoes, sugar, and 1/4 cup water. Simmer 6-8 minutes, stirring and scraping the pan, until sauce deepens in color and thickens slightly.
Add chickpeas, kasoori methi, and 3/4 tsp kosher salt. Simmer 8-10 minutes, stirring occasionally. Taste and adjust salt and acid as needed—add lemon juice at the end to balance richness.
Stir in oat or coconut cream. Simmer gently 2-3 minutes more (do not boil after adding cream). If sauce thickens too much, add a splash of water to loosen.
Serve: Fluff rice and divide between plates. Top with butter chickpeas. Drizzle with extra coconut cream and sprinkle with a pinch of kasoori methi.
Serve with naan and cucumber raita on the side.