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Sharing my (almost vegan) fall twist on a classic Indian inspired dish with these 30 Minute Indian Pumpkin Butter Chickpeas. I’ve swapped the chicken for autumn pumpkin and chickpeas and replaced the heavy cream with rich and creamy coconut milk. These pumpkin butter chickpeas are the perfect healthy, but still super cozy and delicious, alternative to the classic Indian dish we all love. It has a quick 30 minute cooking time and uses all pantry staple ingredients. This is the perfect warming fall dinner for any night of the week.
This hands down the healthiest bowl of fall comfort food I’ve ever created. It’s almost vegan, so insanely creamy, a touch buttery, seasoned throughout with warming spices, and SO GOOD.
What is it about Indian inspired food that’s so warming, cozy, and just what’s needed on a chilly fall day?
Maybe it’s all the spices, the warming cinnamon, cardamon, and turmeric that really scream fall. In fact, the very first time I ever made butter chicken my older brother said it tasted like a fall candle. Granted I think I may have doubled the amount of spices and not had nearly enough sauce in that first attempt at butter chicken many years ago. But honestly? He wasn’t really that far off. Indian butter sauce truly does incorporate all the same spices as my very favorite pumpkin spice candle.
Which is exactly what inspired this recipe. Yes, I was inspired by a candle to make this dish. Is that weird? Yeah, it kind is. But is it good? YES. SO very GOOD!
And easy too, because it’s October, and we all really just need more no-fuss recipes during this busy time of year.
The details
Seeing as this recipe takes less than 30 minutes from start to finish, the details are pretty simple. You need just one pan, a whole lot of spices, and a couple cans of chickpeas and pumpkin. Then add fresh homemade naan and steamed rice for serving.
Start by cooking the onion, garlic, and ginger. Add the chickpeas to get them a little crisp and then toss in the spices to really give them amazing flavor. Add the coconut milk, pumpkin, tomato paste, and just a touch of butter.
Simmer 5 minutes and DONE. Seriously the easiest dinner you might ever make. And it comes together in the exact amount of time it takes you to make the rice. And did I mention all the pantry staple ingredients? Because everything, even the pumpkin, comes from the pantry.
Does not get easier, or more delicious.
Bonus points if you make these butter chickpeas in your Staub Pumpkin Cocotte, it’s very fitting for this dish.
A few notes…
First up, this is no way traditional Indian. It’s more Indian inspired and just my personal twist on the classic butter chicken. I love playing with flavors and Indian inspired dishes are some of my favorites to share.
As mentioned, this is almost vegan. The only non-vegan ingredient is butter, which I think adds a really nice, silky, richness that mimics classic butter chicken. Of course, if you’re vegan, you can use coconut oil in place of the butter, which will work great too.
For serving, you need rice, and ideally some naan as well. If I’m being honest, half of the reason I make Indian food as often as I do is to have another reason to make naan. Well, that and for the leftovers of both the next day. Just trust me here, your pumpkin butter chickpeas need a side of naan for scooping. They just do.
This is one of the best Indian recipes I’ve ever created, and it’s actually from the very first year of HBH. The original photos are horrible, but it’s a tried and true recipe, and it’s pretty PERFECT.
Oh, and meal prepping…these chickpeas are great for that. Make a double batch on Sunday and keep portioned out in the fridge for quick lunches or dinners.
So your Wednesday night plans should be as follows… check the pantry for chickpeas, pumpkin…and butter.
Start making your naan (perfect for scooping). Steam some rice. Then make this one-pot, 30 Minute Indian Pumpkin Butter Chickpeas. Each and every bite is full of cozy fall flavors, tender chickpeas, and sweet creamy pumpkin.
It’s quick, super simple, healthy, and beyond delicious. Fall dinner perfection.
Also, a fall candle really helps to set the mood…
If you make these 30 minutes Indian pumpkin butter chickpeas be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Indian Pumpkin Butter Chickpeas
Servings: 4
Calories Per Serving: 827 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 inches fresh ginger, grated
- 1 tablespoon garam masala
- 2 teaspoons yellow curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne pepper, more or less to taste
- kosher salt and black pepper
- 2 cans (14 ounce chickpeas drained
- 1 can (14 ounce) full fat coconut milk
- 1 cup canned pumpkin
- 2 tablespoons tomato paste
- 2 tablespoons salted butter (coconut oil if vegan)
- 1/4 cup fresh cilantro roughly chopped
- steamed rice and naan for serving
Instructions
- 1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 2 minutes. Stir in the garam masala, curry powder, turmeric, cayenne, and a pinch each of salt and pepper. Cook until fragrant, about 1 minute. Add the chickpeas and toss to coat with the spices. Cook 5 minutes.2. Stir in the coconut milk, pumpkin, tomato paste, butter, and 1/2 cup water. Simmer 5 minutes, until the sauce thickens slightly. Remove from the heat and stir in the cilantro. Season with salt and pepper.3. Serve the chickpeas and sauce over bowls of rice with fresh naan and additional cilantro.
Notes
Calories are calculated without the addition of steamed rice or naan.
This post was originally published on October 2, 2019
Tieghan, I think this might be my favorite so far! (Well I do love your hearty salads, and so much more…). We had this tonight, and my husband and I loved it! I only had two cups chickpeas but I did have leftover chicken so I mixed them together. I might do that on purpose next time! Thanks for the recipe!
Thank you for trying this Yolanda! I am so glad this turned out so well for you! xTieghan
I made a hybrid dinner with this and your butter chicken recipe and it was phenomenal! Quick, easy, hearty, healthy! So excited for this to be in my fall rotation <3
I am so glad you loved this recipe Kat! Thank you so much! xTieghan
Nailed it once again!! I couldn’t find sweet potato so I used canned yams, and it came out great. Savory and sweet and way more flavorful than other chickpea recipes I’ve tried. HBH is quickly becoming my go-to for dinner inspiration!
Thank you so much Annie! I am so happy to hear that! xTieghan
Oh dear, I can’t believe you actually hired someone to answer your faithful fan’s comments! Ouch, it really hurts. We love HBH because you’re part of it Tieghan, why not post less often and leave some time for the rest? HBH has – had? – a soul, please don’t ruin it by becoming one of these “industrial” & money-fueled food blogs blooming everywhere. Love you kiddo.
Hey Aiden!! It’s still Tieghan here! With the second book out this month things are especially busy and I just asked social media assistant to jump in for a couple days to help me a little. So sorry if that bummed you out. I LOVE posting and sharing new content with you all daily 🙂 Don’t worry, I am still here and not going anywhere anytime soon!! Have a great weekend. xxTieghan
I made this tonight (without any changes to the recipe) and it was fabulous!!!
Thanks! X Kelly
Substitute for coconut milk?
Love all your recipes ! Xo
Hi Arielle! You could use heavy cream if you’d like! Let us know how it goes. Enjoy! X Kelly
I made this last night for dinner, and my husband and I both loved it! If I made it again for just myself, I’d probably skip the rice and just serve with naan. My husband mixed up the leftover chickpeas with the rice for lunch today, so he thinks the rice is a necessity!! I’m also thinking I may add a little kale next time to add some greens. Cannot wait to make this again, probably as a double batch.
Happy to hear it Megan! Funny how you both prefer different sides! Enjoy again today! X Kelly
The pics look great and I’m sure this tastes delicious. But it’s so far from being Indian! There is no EVOO or pumpkin to make a chickpea curry like this. Coconut milk is not used in Indian cooking the way all bloggers seem to use it. A Thai curry uses coconut milk not Indian. Those two are not the same.
I love all your pics and recipes but I can’t stand this “Gautam masala and coconut milk Indian recipes” that seem to be on every blog. Please at least call it Indian inspired and not Indian!
Hi this! I am sorry if this recipe feels unauthentic to you. This is just my adaption and I am in no way calling this traditional or authentic Indian. It’s just my own personal spin and I do say it is “Indian inspired”. Please let me know if I can clear anything else up for you I hope you love this recipe! Thank you for reading and leaving feedback! xTieghan
I made this this afternoon for dinner tonight, and keep going back to stove for another little spoonful- it’s THAT GOOD!!!! I know my family is going to love it for a cozy fall supper after a cold day.
Happy to hear it Shannon! Thank you! X Kelly
I love that you remade one of your original recipes with new photos to remind me of how yummy this was! I like the idea of remaking classics that need no refining and remaking ones you liked with recipe perfecting touches. I love how excited you get for fall and your blog makes me want to infuse all that coziness into my home and cooking.
Thank you April! X Kelly
Hi! If I’m allergic to coconut milk what milk alternative would you recommend? Heavy cream? Milk?
Hi Neha! Yes you can swap for heavy cream that should work out just fine. Let me know if you have any other questions! X Kelly
Can’t wait to try with some substitutions. Husband is in a cardiac program and we’ve had to replace butter with becel margarine and avoid coconut mik/oil.. substitution thoughts?? As this sounds too good to pass up.
Hi Susan! Sending good thoughts to you and your husband. Can he have heavy cream? That would be a good substitute. Let us know if you have any other questions as you go. Enjoy! X
Hi Tieghan, I would like to use fresh pumpkin because we grow it. Shall I just roast it first? Or cook the dish for longer? Liz
Hi Liz! That’s awesome you’ll get to use your own pumpkin. Yes I would roast it first to get that delicious flavor. Let us know how it goes! Enjoy! X Kelly
As an Indian who loves chickpea recipes, I am all game for this pumpkin twist 😀 Loved the recipe. Totally giving this a try.
Thank you! Can’t wait to hear what you think!
I love chickpeas, and often cook them in Indian flavours, so this is right up my alley
Happy to hear it Ruth! Thanks! X Kelly