Vegan pumpkin butter chickpeas are the perfect cozy plant-powered meal. These vegan butter chickpeas are rich and creamy thanks to a sauce made with pumpkin, cashew cream, tomato, and garam masala. Serve this dish over white rice and top with pomegranate, cilantro, and yogurt for the perfect warming dinner.
- 2 tablespoons extra-virgin olive oil or coconut oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 inch fresh ginger, peeled and finely minced
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 tablespoons garam masala
- 2 tablespoons tomato paste
- 1 28-oz can fire-roasted diced tomatoes
- 1 cup pumpkin puree
- 3 cups cooked chickpeas (or 2 14-oz cans, drained and rinsed)
- 1 cup raw cashews, soaked and drained (see note)
- 1 cup water
- 4 cups fresh spinach or kale, chopped
- Juice of 1/2 a lime
- 1 tablespoon cane sugar
- Cooked white rice and/or naan bread
- Plain yogurt (use non-dairy if vegan)
- Pomegranate arils
- Lime wedges
- In a large pot, warm the oil over medium heat. Add the onion, garlic, and ginger. Cook, stirring occasionally, for five minutes. Add the salt, pepper, garam masala, and tomato paste. Cook for two more minutes.
- Stir in the fire-roasted diced tomatoes, pumpkin, and chickpeas. Bring to a simmer over medium heat. Loosely cover with the lid and simmer, stirring occasionally, for 15 minutes.
- To make the cashew cream, combine the cashews and water in a blender. Blend until smooth. Stir the cashew cream into the pot. Add the spinach or kale and cook until bright green. Mix in the lime juice and sugar. Taste and season with additional salt, if desired.
- Serve pumpkin butter chickpeas over rice and garnish with pomegranate, lime wedges, yogurt, and cilantro.
You can soak raw cashews in cool water for 8 hours or use the quick soak method of soaking them in very hot, recently boiled water for 45 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes