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indian butter chickpeas on a white plate topped with cilantro
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5 from 71 votes

Indian Pumpkin Butter Chickpeas Made in an Instant Pot

Bathed in an exotic blend of Indian spices and rich coconut milk, these Indian Pumpkin Butter Chickpeas take only 20 minutes to prepare, and are also vegan, gluten-free and low calorie.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 6 servings
Calories: 316kcal
Author: Deborah
Cost: $10

Equipment

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
  • 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. 

Nutrition

Serving: 1serving | Calories: 316kcal | Carbohydrates: 27g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Sodium: 372mg | Potassium: 600mg | Fiber: 8g | Sugar: 5g | Vitamin A: 10686IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 5mg