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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.

overhead close up photo of 30 Minute Indian Pumpkin Butter Chickpeas

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.

30 Minute Indian Pumpkin Butter Chickpeas in pumpkin pot

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.

overhead photo of 30 Minute Indian Pumpkin Butter Chickpeas with 2 bowls and naan on surface

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.

side angled photo of 30 Minute Indian Pumpkin Butter Chickpeas with 2 bowls and pumpkin pot on surface

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.

side angled close up photo of 30 Minute Indian Pumpkin Butter Chickpeas

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…

overhead photo of 30 Minute Indian Pumpkin Butter Chickpeas with hands on bowl

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.

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Ingredients

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.
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Comments

  1. 5 stars
    Love your recipes (all the way from Australia). This is such a perfect meat free meal. So delicious and easy to make. Had almost all ingredients on hand too, love it!

  2. 5 stars
    Has just the right amount of creamy and yet spicy. My family made a face initially when I explained what I made but once they tasted it, they loved it!

  3. I just cooked it and even though I had my thoughts about pumpkin, I have to say that is delicious and unbelievably easy. ????

  4. 5 stars
    This recipe has changed the way I feel about homemade Indian food. It is unbelievably delicious, creamy, flavorful and satisfying. Definitely make the naan. It’s a bit time consuming but so worth it. This meal has become a staple at my home!

  5. I’d like to make this tonight but I have no pumpkin purée any suggestions for a substitute? I have everything else!!

  6. Hi! Many, many thanks for all your recipes. You are currently our N°1 recipe provider and we just love all of them!! This week we had the Sheet Pan Salmon, this afternoon the brownie and now this one 🙂

  7. 5 stars
    I’ve made this more than once with a baby/toddler on my hip, it’s that easy! And so delicious that said babies/toddlers are excited to “help” make it and eat it! So, full stars from our fam haha!

  8. 5 stars
    Wonderful balance of flavors! I’m always looking for hearty vegan dishes. This will be a regular at our house. Thank you!

  9. Hi there- tried this tonight after a colleague recommended it and it was great! Have you tried freezing it before? I’m curious if it unthaws well so I can make a big batch and freeze portions so I just need to whip up some rice and naan when I want some.
    Thanks!

    1. Hi Samantha! Yes, this freezes wonderfully!! Many readers have done so and had great success. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

  10. Tasty recipe, but the calories listed are waaaaayyyyyy off. If you calculate this recipe serves 8, it’s about 400 calories and 25 grams of fat per serving.

  11. 5 stars
    This was really great! I liked it as is, but I made a couple of changes that really made it amazing. I squeezed in a bit of lime, added a little cardamom, and a bit more curry powder than what was called for. Delicious!

  12. 5 stars
    Great recipe. Such care taken in coming up with a perfect spice blend. And for those who can’t decide whether to have cauliflower version of this or chickpea ( they are close) I did both in one recipe. i followed this using just one can only of chick peas, the pumpkin and tomato paste but followed the Indian Coconut Cauliflower recipe as to cooking the cauliflower and seasoning it in the oven to roast. There was plenty of sauce. The only thing I did differently, as I am a calorie cutter, is I don’t add oil or butter. I saute in broth for example, and use so Delicious unsweetened lite coconut milk. The seasonings here are wonderful. I added a handful of baby kale chard spinach mix to the end product. Great with a bit of chutney and side of steamed green beans. Thank you for another winner full of great flavor and healthy ingredients. I got 5 heaping cups from this adding one head of cauliflower and one can of chick peas, (My calorie count was about 186 per one of 5 servings, without butter or oil and using light coconut milk.)

  13. Love your recipes, but I am having trouble understanding your calories. When I added the calories, minus rice and naan, it was looking like 500 per serving as opposed to the 141 you had listed. Would love some insight! Thanks for all you do!

    1. HI Ashleigh!! Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  14. 5 stars
    I never review recipes but couldn’t pass this up! This is a fabulously simple recipe and that pumpkin is so satisfying! A new favorite, for sure! I’m thinking I’ll experiment by substituting the coconut milk for yogurt next time! So delicious–thank you for sharing!