Indian Pumpkin Butter Chickpeas bathed in an exotic blend of Indian spices, pumpkin puree, and rich coconut milk made in an Instant Pot. Takes only 20 minutes to prepare, and are also vegan, gluten-free and low calorie. Slather over a bed of rice and serve with some warm vegan garlic naan and you’ve got a flavorful, hearty meal.
This rich and spicy Indian Butter Chickpeas recipe with pumpkin is adapted from 2 different traditional recipes: Pumpkin Butter Chicken and Indian Butter Chickpeas. Both are not typically vegan but this recipe solves that problem as it is vegan and gluten-free. Warm and comforting, quick and easy, you won’t find a better recipe for chilly fall or winter nights. Craving more quick, easy comfort food? Try my easy Vegan Shepherd’s Pie, my easy Vegan Pot Pie or savory Vegan Lentil Loaf.
Why This Recipe Works
- nutrient and health-friendly – studies suggest that pumpkin – one of the key ingredients in this recipe – has a number of important medicinal properties, including anti-diabetic, anti-cancer, anti-inflammatory and more. Moreover, pumpkin is rich in dietary fiber, which keeps you fuller longer. Read more about the medicinal properties of pumpkin.
- quick and easy – one pot, 20 minutes. That’s all you need to make this recipe. It’s a perfect weeknight dinner or make it on the weekend and enjoy it all week.
- dietary restriction-friendly – suitable for all diets, including low calorie, gluten-free, vegan and vegetarian.
- budget-friendly – 6 servings costs less than $20 to make, a plus for every budget.
- equipment-friendly – you only need an Instant Pot (or my favorite Dutch Oven), a chef’s knife, wooden spoon and a couple of dinner plates.
Ingredients
Ingredient Notes and Substitutions
- coconut milk – for best results, choose full-fat coconut milk.
- tomato paste – may use tomato sauce instead.
- pumpkin puree – be sure to purchase 100% pumpkin puree, NOT pumpkin pie filling.
- chickpeas – organic, low sodium preferred. Be sure to rinse and drain well before adding to your instant pot.
Instructions
1. Add olive oil, ginger and garlic to Instant Pot. Sauté until fragrant.
2. Add tomato paste and stir.
3. Add vegan butter and stir thoroughly.
4. Add Indian spices. Stir.
5. Add onion, pumpkin, and coconut milk. Stir and continue to sauté for several minutes.
6. Add chickpeas and stir well until all are evenly coated with pumpkin butter.
Step 7. Continue to sauté for 10-15 minutes, stirring frequently. Alternatively, you can place on slow cook setting for 2 hours.
Frequently Asked Questions
Because this recipe contains no dairy, it can store in the refrigerator in an airtight container for up to 7 days.
Yes. Freeze in an airtight container for up to 3 months.
Expert Tips
- Indian Butter Chickpeas with pumpkin pair extremely well – in fact you shouldn’t even think of leaving it out – with my no yeast, Vegan Garlic Naan and some jasmine rice. Top with chopped cilantro and you’ll be set for the night.
- If you don’t have an instant pot or Dutch oven, that’s completely fine. Just cook in a regular pot on the stove following the same instructions.
- When making the Indian Spice Blend, you may think that it’s far too much for this little recipe. Trust me, it’s the perfect blend to beautifully flavor these Indian Pumpkin Butter Chickpeas and for best results, should not be omitted. However, you can use as much, or as little as you please.
Related Recipes
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The inspiration for these Indian Butter Chickpeas came from Half Baked Harvest. The difference: I made it vegan, adjusted and added ingredients, shortened the cooking time, and cooked the recipe in an Instant Pot.
Indian Pumpkin Butter Chickpeas Made in an Instant Pot
Equipment
- Instant Pot, Dutch Oven or Regular Pot
- Chef's knife
Ingredients
For the Chickpeas
- 1 tablespoon olive oil extra virgin
- 1 cup onion finely diced
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger grated
- 31 oz low sodium chickpeas 2 cans; rinsed and drained
- 1½ cups 100% pumpkin puree
- 1 can coconut milk 15 oz; full fat
- 3 tablespoon tomato paste
- 3 tablespoon vegan butter
For the Indian Spice Blend
- 1 tablespoon garam masala
- 1 tbsp yellow curry
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon Kashmiri red chili powder or cayenne pepper
- 1 teaspoon turmeric
- ½ teaspoon cinnamon ground
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Garnishes
- ½ cup cilantro chopped
- 2 fresh limes cut in wedges
Instructions
- On sauté setting, add olive oil and ginger to Instant Pot. Stir until fragrant, about 1-2 minutes.
- Add tomato paste and stir thoroughly.
- Continue to stir while adding vegan butter.
- Blend Indian spice mix together in a small bowl and add to Instant Pot. Stir until ingredients are well blended.
- Add onion, pumpkin and coconut milk to pot. Stir and sauté until heated through.
- Add chickpeas. Stir well until evenly coated with pumpkin butter. Continue to sauté for 10 more minutes. Alternatively, you can place on slow cook setting for 2 hours.
- Serve immediately over a bed of jasmine rice. Garnish with chopped cilantro and fresh lime wedges. Don't forget the vegan naan.
Notes
- Nutrition information is an estimate, not a guarantee.
- This recipe pairs extremely well – in fact you shouldn’t even think of leaving it out – with my no yeast, Vegan Garlic Naan and some jasmine rice. Top with chopped cilantro and you’ll be set for the night.
- If you don’t have an instant pot or Dutch oven, that’s completely fine. Just cook in a regular pot on the stove following the same instructions.
- When making the Indian Spice Blend, you may think that it’s far too much for this little recipe. Trust me, it’s the perfect blend to beautifully flavor these Indian Pumpkin Butter Chickpeas and for best results, should not be omitted. However, you can use as much, or as little as you please.
- Store in an airtight container in refrigerator for up to 7 days.
- Freeze leftovers for up to 3 months.
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