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.
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.