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Butter chickpeas — Cooking with Gia and Olive

By Gia Kavanagh 1 min read

A butter chicken recipe without the chicken. Made with chickpeas, tomatoes and coconut cream, this is a vegan twist  on Indian butter chicken curry.

Prep & Cook Time: 20 minutes

Serves: 6


  • 1–2 tbsp rice bran oil
  • 2 onions, diced
  • 2 cloves garlic, minced
  • 2 tsp curry powder
  • 2 tsp garam masala
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 x 420 g can condensed tomato soup
  • 1½ cups pasata
  • 2 cups light coconut cream (or soy milk)
  • 2 x 400 g cans chickpeas (or 4 cups cooked chickpeas), drained
  • 500 g potatoes, cubed and boiled
  • 1–2 tbsp chopped coriander leaves
  • Himalayan salt, to taste


  1. Heat oil in a large pot on the stove before adding onions and garlic. Stir frequently until the onions are translucent.
  2. Add spices, stirring frequently for one to two minutes.
  3. Add soup, pasata, coconut cream, chickpeas and potatoes and simmer for 5 minutes.
  4. Add coriander and salt to taste.
  5. Serve over steamed brown basmati rice or brown rice.

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