A bowl of vegan butter chickpeas with rice and broccoli in it.

When the temperatures start to drop in the fall and winter, the first thing I crave is hearty, warming curries. Maybe it’s the temperature of the food, or maybe it’s the warming spices like ginger and garam masala, but this vegan butter chickpea recipe feels like a warm hug on a cold day. Butter chicken may seem like the most non-plant-based meal ever, but I swear these easy vegan ‘butter’ chickpeas do an incredible job of mimicking the rich, comforting flavor of traditional butter chicken.

To mimic the richness of butter, I used a vegan butter substitute, but you could definitely swap out coconut oil as an alternative. I also use coconut milk to add creaminess to these vegan butter chickpeas and rely on warming spices like ginger and garam masala to make this a flavor powerhouse. Paired with basmati rice and naan bread, this is all I want to be eating in the lead-up to this holiday season (and well past it!).

Two bowls of vegan butter chickpeas with a crockpot in the background.

You might think the only thing you can make in a Crock-Pot is chili, but the best part about these vegan butter chickpeas? They can be made in a Crock-Pot® 6 Qt. Cook & Carry Programmable Slow Cooker. This means all ingredients can be thrown in in the morning, set for four hours, and when you come home from work, school or a busy day you’ll have a delicious, hearty and nutritious meal waiting for you. There’s nothing more convenient than that! 

Save this Recipe!

We'll email this post to you, so you can come back to it later!

One of the biggest concerns I see in my clients is the lack of time or energy to meal prep. I think we all can agree that there’s not enough time in the day. When I’m using my Crock-Pot 6 Qt. Cook & Carry Programmable Slow Cooker, I’m multitasking in my day by being able to work (or enjoy weekend activities!) while my meals are cooking! This saves me time, money on takeout meals, and is more nutritious than takeout.

Plus, cooking in one-pot or one-pan like this makes cleanup so much easier. I love relying on soups, chilis and sheet pan meals for this exact reason!

Bowl of vegan butter chickpeas with brown rice and broccoli.

Post sponsored by the Crock-Pot® brand.

No ratings yet

Easy Vegan Butter Chickpeas

Servings: 4
Prep Time: 10 minutes
Cook Time: 4 hours
Author: Lauren McNeill
These easy vegan butter chickpeas are the perfect warming recipe to make when you're craving something comforting and nourishing.
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 1 tsp coconut oil or vegan butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 can diced tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 tbsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp chili flakes, can be omitted
  • 1/2 tsp salt
  • 1/2 tsp pepper

Equipment

  • Crock-Pot 6 Qt. Cook and Carry Programmable Slow Cooker

Instructions
 

  • Melt coconut oil in a small pan. Sauté diced onion, minced garlic and minced ginger in coconut oil until translucent.
  • Transfer onion, garlic and ginger mixture to Crock-Pot 6 Qt. Cook & Carry Programmable Slow Cooker. Add all remaining ingredients and set to 4 hours on high.
  • After 4 hours, serve with rice, naan or simply on its own and enjoy!
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!