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Chickpea Makhani

Spiced chickpeas in a creamy makhani-style gravy. Serve with rice or other grains, or use as a pizza topping.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 generous servings


  • 3/4 inch piece of peeled ginger, grated
  • 3 garlic cloves, grated
  • 1 tbsp garam masala
  • 1 tbsp hot curry powder
  • 2 tsp cumin
  • 1 tsp cardamon
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 medium red onion, diced
  • 1 796 mL can chickpeas, drained I love SURAJ brand from Superstore
  • 1 156 mL can tomato paste
  • 2 cups "chicken" style vegetable broth

For Cashew Cream

  • 1 cup raw cashews, soaked overnight
  • 1 cup cold water
  • 1 tsp salt
  • 1 tsp apple cider vinegar


  1. Grate garlic and ginger into a deep frying pan. Add spices and vegetable oil, and cook over medium heat for a few minutes, to let the spices release their flavours.

  2. Add onion and chickpeas, and combine with spices. Continue to cook until the onions are translucent, about 5-10 minutes.  Prepare cashew cream (see below).

  3. Add tomato paste and vegetable broth, and cook for another 5-10 minutes. Add cashew cream, and stir until combined. Cook for a few minutes more until thick, then serve.

For the Cashew Cream

  1. Combine ingredients in a small blender jar, and blend until smooth.

Recipe Notes

****Reserve the aquafaba from your canned chickpeas to use in other recipes.