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recipe image Plant-Butter Chickpeas

Plant-Butter Chickpeas

Plant-Butter Chickpeas

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  • Prep time10 min
  • Ready in30 min
  • Portions8
  • DifficultyMedium


  • 1/4 cup tomato paste
  • 1 cup water
  • 1 teaspoon peeled and grated fresh ginger
  • 1 cup Country Crock® Plant Cream
  • 1 teaspoon garam masala
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 small jalapeño, seeds removed, finely chopped
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/4 cup Country Crock Plant Butter Tub with Olive Oil olive oil spread
  • 2 (15 oz) cans chickpeas, drained
  • basmati rice, for serving

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. In a mixing bowl, whisk tomato paste and water together. Then add ginger, plant cream, garam masala, salt, sugar, jalapeño, cilantro, lemon juice, and cumin, and stir well.
  2. Melt plant butter in a large pan with straight sides, or a sauce pot. Add the tomato and plant cream mixture and the chickpeas to the pan. Bring to a simmer, and simmer the mixture until has reduced by half, about 20 minutes. Stir frequently with a heat-safe rubber spatula.
  3. Serve with cooked basmati rice.

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