Name: Vegan Indian Pumpkin Butter Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 yellow onion, chopped; 2 garlic cloves, minced; 1 ½ tsp garam masala; 1 tsp curry powder; ½ tsp turmeric; 2 (14 oz) cans chickpeas, drained; 1 (15 oz) can pumpkin puree; 1 (13.5 oz) can full-fat coconut milk; 2 tbsp tomato paste; Cauliflower rice; Fresh cilantro

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Last Updated on November 24, 2023 by Christin Gillespie

A vegan & fall twist on the classic Indian butter chicken dish. Swapping the chicken for creamy pumpkin, as well as chickpeas, and replacing the heavy cream with rich coconut milk. This Indian Pumpkin Butter Chickpeas recipe requires 30 minutes to make & includes a few pantry staples. It’s the perfect healthy & cozy alternative to the beloved Indian dish.

White bowl filled with pumpkin chickpeas, cauliflower rice, and cilantro. Sitting on a marble counter, with a pumpkin in the background and has a spoon in it.

This is the ultimate fall dinner for any night of the week. An Indian dish that is made vegan, rich in cozy flavor, super creamy, and seasoned with warming spices.

I’m sure butter chicken is delicious, but just wait until you try this Vegan Indian Pumpkin Butter Chickpeas recipe. It’s an inspired plant-based version of butter chicken and is pumpkin infused. Every bite is full of Indian flavors, tender chickpeas, and creamy pumpkin. Doesn’t it sound amazing?

Best of all, it’s ready in 30 minutes, with no fuss. All is required is one pan, some spices, along with the canned coconut milk, pumpkin, and chickpeas. Then for serving, pair with cooked cauliflower rice and fresh cilantro. Perfection in a bowl.

It’s a healthy dinner, that is made so simply and is the best vegan dinner for this fall.

Why You’ll Love This Recipe

Packed with Fall Flavor: With the addition of pumpkin, as well as the traditional indian spices, this vegan recipe is perfect for autumn.
Quick & Easy: This vegan dinner recipe comes together in under 30 minutes.
Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

Organic Onion: A staple for any recipe in my opinion! I used a medium yellow onion, but use what you have on hand!
Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
Organic Spices: Garam masala, curry powder, & turmeric, are used to spice up this fall recipe.
Organic Chickpeas: Instead of using chicken for this Indian dish, we’ll be using chickpeas to veganize it.
Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin!
Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the butter chickpeas creamy. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton.
Tomato Paste: To help thicken this vegan butter chicken recipe.

How To Make

Sauté: Heat a large skillet over medium heat. Once hot, add the onion and cook for 5 minutes. Add the garlic and cook for another 2 minutes. Stir in the spices and cook for 1 minute, until fragrant. Add the chickpeas and toss to coat with the spices. Cook for 5 minutes.
Simmer the Sauce: Stir in the coconut milk, pumpkin purée, and tomato paste. Simmer for 5 minutes, until the sauce thickens slightly.
Serve: Divide the chickpeas and sauce over bowls of cauliflower rice. Garnish with fresh cilantro & enjoy!

Tips for Making this Recipe Perfectly

Organic Vegetables: Feel free to add in even more veggies! I think carrots, cauliflower, or spinach would pair deliciously!
Organic Spices: Wanting to bring the heat? Add a pinch of cayenne pepper or red pepper flakes to make this pumpkin butter chickpeas spicy.
Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin! My favorite brand is Farmer’s Market Foods.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the butter chickpeas cool completely before transferring to an air-tight glass container.

Fridge Storage. Transfer butter chickpeas to an air-tight glass container in the refrigerator for up to 5 days.

Freezer Storage. For longer storage, you can store it in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating.

Reheating. To reheat, simply transfer the butter chickpeas to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Pumpkin Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.