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+ servings
Easy vegan butter chicken butter chickpeas

Get the Recipe: Easy Vegan Butter Chicken (Butter Chickpeas)

This easy vegan butter 'chicken' alternative is made with chickpeas and peanut butter for an incredibly creamy, satisfying result that's ideal for a weeknight dinner. Savoury and rich, this plant based meal is also ready in 15 minutes. Gluten-free and oil-free.
5 from 13 votes


  • 1 medium onion, chopped
  • 4 oz cherry tomatoes, halved
  • 1 can chickpeas, drained and rinsed
  • 1/2 can tomatoes
  • 2 tsp turmeric
  • 1 tsp onion granules
  • 2 tsp paprika
  • 1 tbsp curry powder, or vegan curry paste
  • 1 can coconut milk
  • 1/4 cup tomato paste
  • 1/4 cup smooth peanut butter
  • 1 tbsp tamari


  • Frying pan or saucepan


  • Add the onion to a non-stick frying pan and cook for 1-2 minutes, then add the cherry tomatoes and stir for a further 2 minutes, until the tomatoes cook down. 
  • Add the chickpeas, canned tomatoes, turmeric, onion granules, paprika and curry powder. Stir for 2 minutes to coat the chickpeas and allow the spices to become fragrant. 
  • Pour in the coconut milk together with the tomato paste and peanut butter. Simmer on a medium heat for 7-8 minutes, stirring frequently. Add more coconut milk if it starts to get too thick or dry. 
  • At the last minute, stir in the tamari and serve immediately. 


Calories: 319kcal, Carbohydrates: 18g, Protein: 8g, Fat: 26g, Saturated Fat: 19g, Sodium: 487mg, Potassium: 674mg, Fiber: 3g, Sugar: 6g, Vitamin A: 970IU, Vitamin C: 13mg, Calcium: 48mg, Iron: 5mg