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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.
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This recipe is incredible! I love finding quick, easy recipes that do not compromise on taste. The second time I made it, I upped the pumpkin to 1.5 cups and added 1 tsp of pumpkin pie spice – because I always want an extra dose of pumpkin-y goodness. For my personal taste, those minor changes made this meal perfect. This is one of my new fav dishes and I’ll be making it again tonight!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
OMG this is so good. I did replace 1 of the cans of chickpeas with cauliflower and carrots to make it a bit more nutritious, and it turned out great. Very flavorful and filling. This will be going in my rotation.
Your recipes are amazing! Do you think this can be frozen?
Thanks so much! Yes, I would freeze in an airtight container and then reheat on the stove when wanting to serve again 🙂 xTieghan
My husband and I really enjoyed this recipe. I added lightly salted peanuts in addition to the cilantro for extra crunch and texture. Thank you for an easy and healthy Indian inspired dish! I used store bought Naan and no one complained! There are some really good ones on the market if you don’t have the time or desire to make Naan from scratch. I have a goal though 🙂
Really loved this! Typically butter chicken has a ton of ingredients, but this was easy and full of flavor. I feel like the pumpkin was a nice bonus, which made me feel like fall is on the way!
I made this tonight with your 30 minute butter chicken meatballs & homemade naan recipe and it was all excellent!
Even though this chickpea recipe comes together quickly it tasted like it simmered much longer because the flavors were so developed!
Thanks for another great recipe!
Hi Lori! Thanks so much for trying out this recipe, I am delighted to hear that it was enjoyed! xTieghan
I was wondering if the chick peas could be replaced by lentils? Thoughts?
Hey Marleen,
I’ve not tested this, but I think lentils would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi…I tried the recipe with green lentils and it was a hit! I added some extra vegetable broth (instead of water) because the lentils are denser than the chickpeas and adjusted the spices as well. DELICIOUS!
Hey Marleen,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
Would cauliflower work instead of chickpeas? I only ask because we are nut & legume free (allergies).
Hi Jade! Yes, you can definitely use cauliflower, that would be delish! xTieghan
I love this recipe, but my end result does not look like yours. Mine is more soupy, but still delicious. Do you serve yours with a slotted spoon?
Hey Michele,
Awesome! I am delighted to hear that this recipe was enjoyed, thanks a lot for making it. Was there anything you adjusted? To thicken the sauce you can always let it simmer a little longer. Have the best week! xTieghan
LOVED this curry! I was amazed at how fast it came together! I had mine without rice or bread but lots of red onion & tamarind chutney and plum chutney. It would be awesome served over sauteed spinach or kale! I made it with Trader Joe’s reduced fat coconut milk, and it worked well. If you are allergic to coconut milk, I would use fat-free 1/2 & 1/2.
I did feel it lacked a little depth and was a bit too sweet, so I added 2 tsp of cumin along with the other spices. Bingo! I might try a bit more garam masala and/or curry powder as well. I also would dice up a large tomato and saute it with the onions instead of using tomato paste which, along with the pumpkin, brings too much sweetness.
But other than those minor quibbles, I think it’s a great curry and will make it again and again!
Hey Sue,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Hi Tieghan! I cooked your Coconut Chicken Tikka Masala last week and it was a hit (as always)! I noticed the spices used in your curry paste are very similar to the spices used in Step 1. Could I sub the spices in Step 1 and use the curry paste I made last week and still achieve the same flavor? If so, how much of the curry paste should I use?
Thanks!
Hey Breanna! I love that idea and think that will be so delicious! I would use about 1/4 cup of the curry paste. Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy Thanksgiving!! xTieghan
I am currently looking at all of your “pumpkin” recipes. I made this last night and it was delicious! Everything you create is so good and I recommend all of my friends who like to cook/bake to you! On to pumpkin stuffed noodles… 🙂
I am so happy you loved this one! I hope you enjoy all of the pumpkin recipes I have!! xTieghan
This recipe is delicious! However, it’s very spicy. I cut the amount of cayenne pepper in half and my partner still thought it was WAY too spicy.
Hi Danelle! I am sorry about that! I hope this turns out better for you with less cayenne next time! Please let me know if there is anything else I can help with! xTieghan
I just made this and didn’t even get through the bowl before writing this.
Sooooo good!
Thank you Kelly! xTieghan
Love all the pictures on Instagram. My favourite hobby is cooking. I spend hours reviewing recipes. Bought the Half Baked Harvest recipe book. I now have tried many of the recipes including the Pumpkin and Sage Lasagna and this dessert… and literally have missed on all counts. I am so disappointed. I am trying to figure out why.
Hi Marie! I am really sorry this did not turn out well for you. Is there anything you could have changed in the recipe? Or anything that went wrong? xTieghan
Love this recipe so much! The pumpkin gives it such a nice twist. I added cauliflower, carrots and spinach for some veggies and it turned out great.
Thank you so much Melissa! I am really glad this turned out so well for you! xTieghan