These coconut butter chickpeas are everything you want in a cozy weeknight dinner — deeply spiced, rich, and saucy — and they can be made completely dairy-free. If you love Indian butter masala but want a vegetarian version that doesn’t skimp on flavor, this chickpea curry recipe is it.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Indian-Inspired Recipes (But With Chicken)

At A Glance

• Ready In: About 55 minutes (including a 5-minute rest)
• Serves: 4–6
• Diet: Dairy-free, vegan-friendly, gluten-free
• Nutrition Highlights: High in plant-based protein and fiber from chickpeas
• Main Ingredients: Chickpeas, butter (or plant-based alternative), coconut milk, tomato paste, garam masala, lime
• Flavor Profile: Rich, creamy, warmly spiced with a gentle heat and a bright lime finish
• Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully for up to 2 months
• Best Served With: Warm naan and fluffy jasmine rice

I reach for this butter chickpea recipe whenever I want something that feels indulgent but comes together entirely from pantry staples. It’s a plant-based riff on classic chicken butter masala — same cozy, rich, deeply spiced sauce, but made with butter (or dairy-free alternative) and coconut milk instead of cream, which honestly gives it a wonderful lightness while keeping it beautifully creamy.

The sauce is built in layers: slow-cooked onions, bloomed spices, darkened tomato paste — all the things that make a curry taste like it’s been simmering since morning, even when it hasn’t. The finishing touch of lime juice is the move I keep coming back to; it just brightens everything and makes the flavors pop. This is one of those recipes that genuinely tastes better the next day, which means leftovers are never a problem.

You might also like these recipes: coconut red lentil soup, paneer fritters, Greek chickpea soup, eggplant chickpea salad, or paneer curry.

What You’ll Need

How To Make Butter Chickpeas

Recipe Tips

• Cook the onions low and slow. The 8–10 minutes in the first step isn’t optional — soft, golden onions are the backbone of the sauce’s natural sweetness. Rushing this step will flatten the flavor.
• Bloom your spices. That 30-second cook in the butter wakes up the aromatics and takes the dish from flat to fragrant. Stir constantly so nothing scorches.
• Kashmiri chili vs cayenne. Kashmiri chili powder gives you gorgeous color with mild heat. Cayenne is much hotter, so if substituting, start with just a pinch and taste as you go.
• Low heat after the coconut milk goes in. A hard boil can cause the coconut milk to split, making the sauce look grainy. Keep it at a gentle simmer once it’s added.
• Crush the fenugreek leaves. Rub them between your palms before adding to release their aroma — this is the step that gives butter masala that distinctive restaurant quality.
• Control your sauce thickness. The broth is added gradually — use a little more if you like a saucier result, or let it reduce further for a thicker coat on the chickpeas.
• Rest before serving. Five minutes off the heat makes a real difference. The flavors mellow and come together, and the sauce thickens slightly too.
• Leftovers are gold. The flavors deepen overnight, making this an excellent meal-prep recipe. Reheat gently with a splash of broth or coconut milk to loosen it up.
• Make it vegan. Swap the butter for a plant-based alternative and use vegetable broth — the rest of the recipe is already fully vegan.
• Add greens. A big handful of baby spinach stirred in at the end wilts beautifully into the sauce and adds a nutritional boost.
• Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or coconut milk. Freeze for up to 2 months; thaw overnight in the fridge.

Serving Suggestions

These butter chickpeas are best served hot with warm garlic naan for scooping and fluffy jasmine rice for soaking up all that gorgeous sauce — honestly, the sauce-to-rice ratio is where the real joy happens. Garnish with extra fresh cilantro (coriander) and a wedge of lime on the side if you like a little extra brightness. For a lighter option, they’re also great served over cauliflower rice or try my stir-fried Indian Cabbage. And if you want to turn dinner into a proper spread, a simple raita — yogurt with cucumber and a pinch of cumin — makes a lovely cooling side. And you can find ideas for Indian appetizers here.

If you’ve tried this coconut butter chickpeas or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This steamed cabbage recipe hits the spot when I need a simple, healthy, delicious side dish. It’s fast and genuinely so delicious thanks to our lime butter!

We love cabbage on Inspired Taste, and this simple steamed version is a go-to recipe! It’s incredibly quick (under 20 minutes) and perfect on the side to almost any main dish.

Steaming cabbage makes it tender and sweet, but the real magic happens when you add our simple lime butter, which takes the flavor to the next level! For more cabbage inspiration, be sure to check out our other favorite cabbage recipes!

Key Ingredients

• Cabbage: I used green cabbage in our photos, but you can steam other varieties of cabbage without any changes to our recipe. Consider savoy, napa, red cabbage, or pointed cabbage (like Hispi)
• Butter: I use salted butter, but unsalted is fine! Just adjust with a bit more salt to taste before serving. For a vegan option, use plant-based butter.
• Lime: Cabbage and lime are such a fantastic combination, but you can always substitute lemon!
• Green Onion: Also called spring onions, these cook quickly and help to flavor our lime butter.

How to Make Our Favorite Steamed Cabbage

Tip 1: Pan-steam if you don’t have a steaming basket. If you have a steaming basket, great! It works perfectly for this recipe. If you don’t have a steaming basket, no worries at all! You can still make delicious cabbage by pan-steaming it instead. I’ve shared how to do either (with a basket or not) in the recipe below!

Tip 2: Don’t miss the lime butter. Steamed cabbage is delicious on it’s own but if you want to kick things up a notch you have to try our lime butter. While the cabbage steams we cook the whites of green onion in butter and add lime zest. It’s so good!

More Cabbage Recipes

Steamed Cabbage with Lime Butter

• PREP
  10 mins
  
• COOK
  10 mins
  
• TOTAL
  20 mins
  

My family loves this easy steamed cabbage! It’s incredibly easy, and we love the simple lime butter! If you have one, a steaming basket set inside a larger pot makes steaming cabbage really easy. That said, you can make this recipe without one. You can easily steam the cabbage in a deep skillet instead. Just add the cabbage right after rinsing it under cold water (so it’s still wet), add a couple of tablespoons of water, pop on the lid, and cook. Keep an eye on it, and add a splash more water if the skillet seems dry.

4 Servings

You Will Need

Half of a medium cabbage, about 1 pound

2 tablespoons butter

2 teaspoons lime zest

1 green onion, finely sliced

Juice of half a lime

Salt and fresh ground black pepper

Directions

1Prep the cabbage: Remove the core and cut the cabbage into quarters. Then, slice each quarter into thin strips about 1/2-inch wide. Add to a colander and rinse with cool water.

2Steam the cabbage: If using one, add the cabbage to a steaming basket set over about 2 inches of water. Or, if you do not have a steaming basket, add the cabbage (still wet from rinsing) and 2 tablespoons of extra water to a deep skillet.

3Cover with a lid, place the pot or skillet over medium-high heat, and cook until steamy, reduce the heat to medium-low, and steam for 5 to 7 minutes. Check it occasionally to see how soft/tender it is becoming. If the pot or skillet is dry, add 1 to 2 tablespoons of water.

4Make lime butter: While the cabbage steams, melt the butter in a saucepan, add the whites of the green onion, cook for 1 minute, turn off the heat, and then stir in the lime zest, pepper, and salt. Set aside.

5Serve: Toss the cooked cabbage with the lime butter, add a spritz of lime juice, and season with salt and pepper.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
82
/
Total Fat
5.9g
/
Saturated Fat
3.7g
/
Cholesterol
15.3mg
/
Sodium
105.2mg
/
Carbohydrate
7.3g
/
Dietary Fiber
3g
/
Total Sugars
3.8g
/
Protein
1.6g

AUTHOR:

Joanne Gallagher

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My easy homemade refrigerator bread and butter pickles recipe has the perfect balance of sweetness and tanginess!

I grew up with bread and butter pickles and love them! They are a type of pickled cucumber with the most delicious sweet and tangy flavor. These are seriously so good!

I make them with vinegar, salt, sugar, and the perfect blend of pickling spices. The result is a sweet, tangy, crisp, and colorful pickle! For more easy pickle recipes, see our homemade dill pickles, delicious pickled beets, quick pickled carrots, or these easy pickled red onions.

Key Ingredients

• Cucumbers: I recommend using Kirby cucumbers, Boston pickling cucumbers, or other pickling-specific varieties. They stay crisp in the brine and make delicious pickles. If these aren’t available, smaller Persian cucumbers are a good alternative.
• Vinegar: Look for distilled vinegar labeled with “5% acidity” on the bottle.
• Salt and Sugar: For bread and butter pickles, I use pickling salt or sea salt, and granulated sugar for sweetness.
• Spices: I’m a big fan of store-bought pickling spice, and my go-to is McCormick’s blend (you’ll spot it in almost any grocery store). It has cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, clove, red pepper, black pepper, cardamom, and mace. Then, I add some extra peppercorns and ground turmeric, adding color and flavor.

Find the full recipe with measurements below.

How to Make the Best Bread and Butter Pickles

It’s all about having a balanced brine. The magic behind these pickles lies in their simple brine. Just like my pickled beets or these easy dill pickles, these bread and butter pickles are refrigerator pickles and only require two simple steps:

1. Slice the cucumbers into coins and place them into a jar.
2. Cover the cucumbers in the jar with my sweet and tangy vinegar brine.

Let them cool. Let them cool to room temperature, refrigerate the jar, and enjoy your delicious bread and butter pickles!

Easy Bread and Butter Pickles

• PREP
  15 mins
  
• COOK
  5 mins
  
• TOTAL
  20 mins
  

Simple homemade refrigerator bread and butter pickles made using vinegar, salt, sugar, and the perfect blend of pickling spices. These pickles have the most delightful balance of sweetness and tanginess!

For a more classic flavor, try our dill pickles!

1-quart (1 liter) jar

You Will Need

1 pound (454g) pickling cucumbers, like Kirby, sliced into coins, 3 to 4 cucumbers

1 ½ cups (355ml) vinegar (5% acidity)

3/4 cup (150g) sugar

1 tablespoon pickling spice, see notes

1/2 teaspoon ground turmeric

1/2 teaspoon peppercorns

1 ½ tablespoons (23g) pickling salt or sea salt, recommend using weight, see notes

Directions

1Combine the vinegar, sugar, pickling spice, turmeric, peppercorns, and salt in a small saucepan over medium heat. Let the mixture come to a simmer and continue cooking until the sugar and salt completely dissolve.

2Pack the sliced cucumbers into a 1-quart (1 liter) jar.

3Carefully pour the hot pickle brine over the cucumbers. Leave about 1/8-inch of space between the top of the brine and the lid of the jar.

4Allow the jar to cool down to room temperature. Then, securely tighten the lid with your fingers and place it in the refrigerator.

5Let the pickles sit undisturbed overnight before enjoying them. For the first night, position the jar upside down in a bowl and flip it right-side-up the next day.

6The pickles will last in the fridge for up to one month.

Adam and Joanne’s Tips

• Picking spice blend: There are quite a few brands that sell pickling spice blend, we use  McCormick “Mixed Pickling Spice”
• Are these shelf stable? These pickles have been specifically designed for refrigeration storage. They are meant to be kept in the fridge at all times. However, if you’re experienced in canning, you could potentially adapt them for long-term shelf stability. This would involve using sanitized jars, new lids, and a pressure canner.
• Different salts can be used for pickling. Pickling salt is best, but you can also use Morton’s kosher salt or sea salt. Avoid table salt due to additives. If using Diamond Crystal salt, you may need to adjust quantity as it’s larger than pickling salt. We recommend measuring by weight for pickles. If you are measuring by volume (like tablespoons), you will need about 50% more Diamond Crystal salt.
• Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. It is difficult to calculate how much salt and sugar are in the pickles, so we have included all of the brine in the calculations (which is why salt and sugar is higher).

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving
Serving Size
1/10 of the jar
/
Calories
74
/
Total Fat
0.1g
/
Saturated Fat
0g
/
Cholesterol
0mg
/
Sodium
560mg
/
Carbohydrate
17.3g
/
Dietary Fiber
0.5g
/
Total Sugars
15.8g
/
Protein
0.4g

AUTHOR:

Joanne Gallagher

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These creamy butter beans with spinach and leeks are rich, garlicky, and ready in one pan — the kind of white beans recipe that feels cozy but comes together fast.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Hearty Vegetarian Recipes

At A Glance

• Ready In: 30–35 minutes
• Serves: 4–6
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: High in fiber, good plant-based protein, rich in iron
• Main Ingredients: Butter beans, leeks, garlic, cream, spinach, Parmesan
• Flavor Profile: Creamy, savory, lightly sweet, fresh and lemony finish
• Meal-Prep Friendly: Keeps 3–4 days in the fridge
• Best Served With: Toasted sourdough, crusty bread, or alongside grilled chicken or fish if not vegetarian.

This creamy butter beans recipe is one of those quietly impressive dishes — simple, but layered with flavor. The leeks melt down into a soft, slightly sweet base, the beans turn buttery and rich, and the cream ties everything together into a silky sauce.

What makes it really work (and not feel heavy) is the balance — a hit of lemon zest and juice at the end cuts through the richness just enough. It’s the kind of white-bean-and-spinach dish that feels comforting yet fresh and healthy.

It’s also surprisingly satisfying thanks to the fiber and plant-based protein in the beans, which makes it just as good as a main as it is a side.

You might also like these legume recipes: Greek butter beans (for non-creamy skillet meal), lentil and mushroom Bolognese, creamy coconut red lentil soup, or these creamy green beans. More bean recipe ideas here.

What You’ll Need

Here is what you’ll need for this creamy beans skillet recipe. Find the full measurements in the recipe card below.

• Leeks – soften into a sweet, silky base (don’t rush this step)
• Garlic – adds depth and that classic savory backbone
• Olive oil + butter – for richness and flavor layering
• Cream – brings everything together into a luscious sauce, I like to use light cream here.
• Parmesan – salty, nutty, and adds extra umami
• Cannellini or butter beans – creamy, high in fiber and plant protein. Swap: chickpeas work, but you’ll lose that buttery texture
• Spinach – adds color, nutrients, and balances richness, feel free to use kale or chard here.
• Lemon zest + juice – essential for brightness and a little acidity.
• Stock (veg or chicken) – builds flavor into the beans
• Optional – Pinch of nutmeg (subtle, but really lovely with cream and spinach)

How To Make Creamy Butter Beans With Leeks & Spinach

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this one-pan white beans dish.

• Heat olive oil and butter in a large skillet over medium-low
• Add sliced leeks with salt and cook 8–10 minutes until soft and silky
• Stir in garlic and cook for 30 seconds
• Add beans and stock, simmer for 3–4 minutes
• Lightly mash some of the beans to thicken the sauce
• Stir in cream and let it gently bubble
• Add spinach and cook until wilted
• Finish with lemon zest, lemon juice, Parmesan, and black pepper
• Taste and adjust seasoning — this step matters

Watch The Video

Recipe Tips

• Don’t rush the leeks – this is where the flavor starts. Low and slow = sweet and soft
• Mash just some beans – it thickens the sauce naturally without making it stodgy
• Add lemon at the end – keeps it bright and fresh (adding too early dulls it)
• Use good Parmesan – it really makes a difference here
• Variations: Add crispy bacon or pancetta for a smoky twist or sun-dried tomatoes for little pops of tangy and sweet. Stir through mushrooms for extra depth. Use kale instead of spinach for a heartier version
• Storage: Keeps in the fridge for up to 4 days. Reheat gently on the stove with a splash of stock or water
• Make-Ahead: You can prep the leeks and garlic ahead. The whole dish reheats well, making it great for meal prep

Serving Suggestions

I love serving this straight from the skillet with thick slices of toasted sourdough — the kind you can really drag through the sauce. Sometimes, I would add a fried or soft-boiled egg for extra protein, especially when having this as a main meal or brunch.

It also works beautifully as a side with grilled chicken, fish, or even a simple roast for non-vegetarians, or some roasted veggies or a crisp salad.

If you’ve tried this creamy butter beans with leeks & spinach or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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We loved this tasty Butter Bean Soup that has lots of ham and cabbage plus onion and celery for amazing flavor! This soup can be made with dried or canned beans, or make it with Lima Beans if you can’t find butter beans. 

PIN the recipe for Butter Bean Soup to try it later!

If Butter Bean Soup is something you’re not sure about, I hope you’ll stay with me for a minute. I wasn’t that familiar with them when I made this soup using Florida Butter Beans, and I discovered that they’re creamy and delicious!

If you can find them (or something similar) I highly recommend starting with dried butter beans that you’ve soaked overnight. That’s what I used when I first made this soup. But when I decided the soup desperately needed a photo update, I tried it with canned butter beans from the supermarket. And I was very happily surprised how good it was!

I first made Butter Bean Soup when I had a bad cold that hung on for weeks and needed some comfort food. But it was just as delicious when I made it again recently on one of those cold winter days where nothing sounds better than soup! I hope you try the recipe!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What type of beans did I use for Butter Bean Soup?

I made this soup the first time with dried Florida Butter Beans, (a type of heirloom baby lima bean) that I bought in San Francisco from Rancho Gordo Beans. I used canned butter beans when I updated the photos, and both those were delicious in this soup.

Are Butter Beans the same as Lima Beans?

According to many sources, butter beans and lime beans are the same type of legume. However, there is a difference. The name lima beans refers to the small green variety of these beans, that originated in Lima, Peru. The larger white and slightly creamier beans are often called butter beans, especially in the Southern part of the U.S.

Can you use a different type of bean?

If you’re still not sure about butter beans or lima beans, try the soup with a different type of white bean! I think Cannellini beans or pinto beans would both be a good choice.

How high in carbs is the Butter Bean Soup?

A soup recipe that starts with a pound of dried beans is not going to be low in carbs of course. This soup recipe as written has 29 net carbs and 21 grams of protein.

How to make this soup recipe lower in carbs:

If you want a version of Butter Bean Soup that’s lower in carbs, use fewer beans with more ham and cabbage.

How to Make Butter Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. If you’re lucky enough to have dried Florida Butter Beans or another type of dried butter beans or large white beans, soak them at least 8 hours, then drain the beans.
2. If you’re using canned butter beans, drain them into a colander and rinse well with cold water, until no more foam appears.
3. Heat the oil in a heavy soup pot and saute the onion and celery a few minutes; then add the Dried Thyme (affiliate link) and cook a couple of minutes more.
4. Add the beans and 2 quarts water (for dried beans ) or 6 cups water (for canned beans.) 
5. For dried beans, simmer on low until the beans are tender, probably at least an hour or more. 
6. For canned beans, simmer about 20 minutes. (Add more water as needed while the beans are cooking.)
7. While the beans cook, finely chop the cabbage.
8. I used this boneless ham steak from Costco for the ham. Cut up enough ham to make about 2 cups of diced ham.
9. Depending on how flavorful your ham is, you may want to add ham bouillon to the soup. Goya Ham Flavored Concentrate (affiliate link) is my favorite, but there are other good brands.
10. When the dried beans are nearly soft, add ham and cabbage and cook about 30 minutes more at a low simmer (or maybe a little longer for dried beans).
11. Cook until the beans are quite soft and the cabbage is completely soft and almost dissolving into the soup.
12. And the last photo shows how my Butter Bean Soup looked after it had simmered long enough and was ready to eat.
13. Serve hot and enjoy!

Make it a Meal:

The Butter Bean Soup would be great with one of these low-carb breads to dip into the soup, and they won’t add many carbs:

Another way to cook Butter Beans:

If you like Butter Beans and want another way to use them, I love them in this Salad with tomatoes, olives, Feta, and basil!

Weekend Food Prep:

This Butter Bean Soup recipe has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Butter Bean Soup will be too high in carbs for a low-carb diet plan, but you can make a version that’s lower in carbs by using fewer beans and more ham and cabbage. Dried beans are approved for all phases of the original South Beach Diet, but the serving size is limited for phase one. Since this soup has other things besides beans, you could eat a small bowl for phase one or a larger bowl for phase two or three.

Find More Recipes Like This One:
Use Soup Recipes to find more tasty soups like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Butter Bean Soup recipe was first posted in 2007, after I had gotten the beans at Rancho Gordo Beans in the Ferry Building. The recipe was updated with better photos in 2014 and last updated with more information in 2026.

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This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

Grilled marinated chicken, cucumber tomato salad, hummus, feta, and a pepperoncini garlic butter sauce. What a showstopper! This is hands-down my new favorite meal!

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In This Post: Everything You Need For Grilled Chicken with Pepperoncini Garlic Butter

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How To Make This Chicken

Step 1: Marinate the Chicken

Paprika, onion powder, garlic powder, salt, and olive oil. Let it hang out while you prep the other stuff.

Step 2: Make a Cucumber Tomato Salad

Cucumbers, tomatoes, red onion, and a tiny bit of olive oil, salt, and vinegar.

Step 3: Make Pepperoncini Garlic Butter Sauce

Garlic, melted butter, pepperoncini brine, and some pepperoncini peppers get mixed up to make a sauce.

Step 4: Grill the Chicken

I usually use a grill pan because I’m too lazy to get my grill out. But an actual grill (or a regular skillet) will work perfectly.

Step 5: Assemble

This is the fun part! Hummus goes first, then tomato cucumber salad, then chicken and sauce.

Finish it off with feta and chives!

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Lindsay’s Notes

Grilled marinated chicken, tomato cucumber salad, feta, hummus, and a pepperoncini garlic butter sauce. OH BABY, I love this recipe!

I got the idea for this from Sara Tane – got to her site randomly via Threads (okay Threads! coming in clutch with recipe inspo!) and immediately knew it was going to be a banger.

This particular grilled marinated chicken is so simple (just dry spices and olive oil) and yet somehow so good. I honestly think the biggest challenge of this recipe is trying not to eat all of the chicken before it makes its way onto the plate.

And as if that wasn’t enough, get it all laced up with some freshly grated garlic, melted butter, and pepperoncini brine and you’ve got one killer combo.

Watch How To Make This Grilled Chicken with Pepperoncini

Print

Description

This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

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Grilled Chicken: 

Pepperoncini Butter Sauce:

Cucumber Salad:

Extras:

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1. Marinate the Chicken: Place the chicken, spices, and olive oil together in a large bowl or plastic bag. Mix until well-coated; set aside in the fridge while you prep the other elements (30 minutes up to several hours).
2. Make the Cucumber Salad: Toss veggies with a small amount of salt, pepper, olive oil, and vinegar. (If you add too much it becomes watery, so use a light hand!)
3. Make the Pepperoncini Butter Sauce: Melt the butter (I just do this in the microwave). Stir in the garlic, brine, and pepperoncini pieces. Set aside.
4. Grill the Chicken: Using a grill, grill pan, or skillet, cook the chicken until cooked through and golden brown on both sides. If you have a meat thermometer, I highly recommend using it so you don’t overcook the chicken! We’re looking for 160 degrees. Let it rest for a moment, then cut into slices.
5. Assemble: If you want to serve it as a family-style meal – layer the hummus on a large platter. Add the cucumber salad in 3-4 little mounds around the outside of the plate. Add the chicken right in the middle and drizzle with the pepperoncini butter sauce. Add feta, chives, and s&p to finish. Scoop onto plates or dip into the whole thing with pita bread. SO good!

Notes

The garlic butter will start to congeal as it rests, so I would suggest warming that right before serving (if it’s been sitting out for a while) so it’s nice and silky, and then enjoying the whole thing while the butter and chicken are still warm for best mouthfeel! *texture nerd smile*

Nutrition facts do not include extras. 

For tips on how to cook chicken, see our guide here!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grill
• Cuisine: Mediterranean-Inspired

Keywords: pepperoncini chicken, grilled chicken, garlic butter pepperoncini sauce

Frequently Asked Questions For Grilled Chicken with Pepperoncini Garlic Butter

What can I use instead of chicken?

Shrimp would be awesome!

How do you serve this?

As written, the recipe will serve like a family-style platter! It is a gloriously beautiful thing to set down on a table for a group meal. I put scoops of everything on individual plates and we dip into it with bread and eat it with forks. For individual servings, I would do the same thing, but just layer it onto a plate with amounts for one person.

What else would you serve with this?

To me, this is a complete meal! Veggies, protein, carbs, fiber, and FLAVOR! But if you wanted to throw something else on the table to round it out even more, this bistro salad would be amazing with all the fresh herbs in there! Yum. And of course, the simple green salad never fails me. We make it weekly!

How long do the leftovers last?

The chicken will last for 2-3 days in the fridge. If you’re making this for meal prep, I would suggest storing each element separately until just before serving so it doesn’t all get soggy in the hummus.

Can you make this vegetarian / meatless?

Yes! I think cauliflower would be delicious – just coat the cauliflower florets with the same spices that are written here and roast at 425 for 20 minutes or so.

How do you make this gluten-free and/or dairy-free?

This recipe is naturally gluten-free! To make this dairy free, omit the feta cheese and use vegan butter.

Three More Of My Favorite Chicken Recipes

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This head on shrimp baked with butter and chili paste is incredibly delicious and super easy to make. You’ll have dinner ready in under 20 minutes!

If cooking shrimp with heads scare you, don’t let them! They are really easy to cook at home, and they taste incredible, thanks to the shells being left on. As shrimp cook in their shells, they take on even more of a rich, shrimpy flavor, which is why seafood lovers highly covet them.

Our recipe calls for baking the shrimp in a simple mixture of melted butter, soy sauce, chili paste, and sesame oil.

Key Ingredients

• Shrimp: If you can find them, use fresh extra-large head on shrimp (or prawns). If not, use fresh or thawed shrimp without the head.
• Butter: I use salted butter, but unsalted is fine. If you use unsalted butter, add a pinch of salt to the mixture.
• Soy Sauce: I use light soy sauce or light tamari. It adds a little funkiness and seasoning.
• Chili Paste: I love Sambal Oelek. It’s made with crushed raw red chiles, a little vinegar, and salt. It’s sold in most grocery stores. Check the grocery aisle where you’d buy soy sauce, and it should be there. If you can’t find it, Sriracha or Gochujang are good alternatives. I also use sambal oelek when making our spicy garlic ginger edamame.
• Sesame Oil: I love the flavor of toasted sesame oil. You only need a little bit. It just makes the shrimp more interesting. If you do not have it on hand, you can leave it out.

Find the full recipe with measurements below.

How to Cook Chili Butter Head On Shrimp

I suggested that our recipe calls for a pound of shrimp serves two, but that’s as a dinner portion. These also make an incredible appetizer for entertaining or parties!

Tip 1: Make our chili butter. You’ll mix melted butter with soy sauce, chili paste, and sesame oil, then toss that with your shrimp. You might find that the butter starts to solidify again (especially if your shrimp are straight from the fridge). Don’t worry too much about it, and spread the shrimp onto a baking sheet.

Tip 2: Use a high oven temperature. We want to bake our shrimp quickly, so I like to use a high oven temperature, like 400°F. At this temperature, the shrimp will take around 8 minutes. You’ll know when they are done when the shells look bright red and the shrimp feel firm. From there, serve them quickly as they continue to steam in their shells.

Tip 3: How to eat them. To eat these shrimp, I pull off the heads and suck the juices from inside (it’s really tasty), then I peel the shrimp as usual and eat them as I do peel and eat shrimp.

More Shrimp Recipes

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This African-inspired Peanut Butter Soup would be delicious for a plant-based meal or an interesting soup to make in the crockpot! And this tasty soup recipe that uses peanut butter also has so many other good flavors.

PIN the Peanut Butter Soup to try it later!

Crockpot Peanut Butter Soup is one of the most interesting meatless soup recipes I’ve ever made! This African-inspired soup uses a whole cup of peanut butter in a soup with peppers, tomatoes, chiles, brown rice, and lentils! Does that sound good to you?

The inspiration came from an interesting soup recipe I saw online, and I upped the spices and added lentils. And with ingredients like brown rice, lentils, and peanut butter, this soup is loaded with protein and flavor.

After a day at work it would be great to come home to a slow cooker that has this peanut butter soup simmering away! And in Utah the spring weather can change in a minute, and I love having soup in the freezer for those days when the weather suddenly gets cold. I hope you try this recipe soon if you like the idea of soup with African flavors!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What inspired people to put peanut butter in soup?

Of course adding peanut butter to recipes is such a flavor boost! But the idea of using peanut butter in soup and stew was inspired by peanut stew (also called groundnut stew) that’s common in West African countries. Read more about variations for Peanut Stew and how it became popular in North America.

Can the CrockPot Peanut Butter Soup cook all day?

If you have a slow cooker that cooks at a low setting, this soup can cook for eight hours while you’re at work. When you get home, just add the peanut butter and cook for another hour and dinner is ready. You can also cook for a shorter time on high if you want it done more quickly.

What Slow Cooker did I use for the Peanut Butter Soup?

I used my favorite Crock-Pot 3.5 Quart Slow Cooker (affiliate link) for this recipe, but a slightly larger size will also be fine.

Is the Peanut Butter Soup low in carbs?

This tasty soup has lentils and rice, so of course it isn’t super low in carbs. It has 21 net carbs per serving, with 12 grams of protein.

How to Make Crockpot Peanut Butter Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Chop up the onions, red bell pepper, and green onions, and mince the garlic. 
2. Add those ingredients to the slow cooker with the lentils, brown rice, vegetable broth, canned tomatoes and spices. 
3. Cook on high for about 4 hours or on low for about 8 hours, or until the lentils and rice are well done.
4. Reduce the heat to low and stir in the cup of peanut butter.
5. Cook on low for about one more hour (or you can do 30 minutes on high if you’re in a rush, but the peanut butter will stay smooth better if you cook it on low.)
6. Serve the Peanut Butter Soup hot, with sliced green onions for garnish if desired.

Make it a Vegetarian Meal:

This tasty crockpot soup with peanut butter would taste great with any of these breads or muffins served on the side:

Want more Slow Cooker Soup Recipes?

If you love making soup in the slow cooker, you can use the category for Slow Cooker to see lots more soup recipes.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Peanut Butter Soup with lentils and brown rice is probably too high in carbs for low-carb diet plans. It’s important to use natural peanut butter if you’re making this soup for the original South Beach Diet, since many brands of peanut butter have added sugar. The use of brown rice would make this a phase two or three choice for South Beach, but you could leave out the rice if you wanted to eat it for phase one. 

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This African-inspired crockpot soup with peanut butter was first posted in 2008! The recipe was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Our homemade almond butter recipe is thick, creamy and tastes way better than anything you can buy at the store, trust me!

Every time I make this recipe, I’m amazed at how much better it tastes compared to the jars I’ve bought from the store. My family loves adding a few extras like cinnamon and vanilla, which makes it seriously delicious!

Making almond butter is just as simple as homemade peanut butter, cashew butter, and tahini. You even can make it super creamy or crunchy. I’ve shared how below.

Key Ingredients

• Almonds: I always start with raw, unsalted whole almonds and roast them in the oven until they’re perfectly toasty. Roasting the almonds before blending them into butter brings out their nutty flavor and releases their natural oils, resulting in a creamier texture.
• Salt: Just a pinch of salt makes all the difference in flavor! You can adjust the amount to your liking.
• Cinnamon and Vanilla: These are optional additions, but add a warm, sweet flavor that complements the almonds beautifully.
• Sweetener: I like adding a drizzle of honey or maple syrup to balance the flavors. I don’t add much, but you can adjust it to your taste.

Find the full recipe with measurements below.

How to Make Almond Butter

Tip 1: Toast the almonds. I toast the raw almonds until fragrant in the oven, which takes about 10 minutes. After letting the almonds cool for a few minutes so they are not piping hot, we toss them into our food processor (you can also use a high-speed blender).

Tip 2: Use a food processor. After processing for 20 seconds or so, the almonds turn into almond flour. It’s very fine and like a heavy powder. It’s hard to imagine that this eventually turns into silky smooth almond butter, but trust me. Give the almonds longer in the food processor so the heavy powder begins clumping on you. Then, after a minute or two of blending, we have creamy almond butter!

As you process the almonds, you may need to open the lid, scrape down the sides, and break up any large clumps a few times to help it out.

Tip 3: Add extra flavor. Once you have creamy almond butter, you can add seasonings like salt, cinnamon, or vanilla extract. You can also add a sweetener like honey or maple syrup if it needs it. I love a little maple syrup.

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Baked lemon sole with ginger chilli butter sauce is a savoury, succulent fish packed with complex flavours and just the right amount of kick. Served with a simple Asian slaw salad, this healthy lemon sole recipe is quick and easy to prepare for a midweek meal or your next dinner party.

Jump to: Overview | Ingredients | How To Make | Serving Suggestions | Go To Full Recipe | More Healthy Fish Recipes

Baked Lemon Sole Recipe

Infused with zesty lime and topped with fiery ginger and chili butter sauce, this baked lemon sole dish is sure to awaken your taste buds and leave you feeling satisfied and nourished. 

And to balance things out, I served this fish dish with a refreshing slaw salad loaded with crisp veggies and tangy dressing. A side of rice or quinoa will make it even more satiating and energy-dense.

This baked lemon sole recipe is healthy, gluten-free, low-carb, paleo and Whole30 friendly (use ghee instead of butter). 

What Is Sole Fish?

Let me tell you about the marvelous fish known as the sole! These fish are typically flat and oval-shaped, with both eyes on one side of their head. They are usually brown or gray in color, with a smooth, slightly slimy skin. 

They are found in oceans all around the world and highly sought after by chefs and foodies alike for its delicate and sweet taste, and tender texture. 

There are many different types of sole out there, each with their own unique qualities. You’ve got your Dover sole, lemon sole, petrale sole, and more! These fish are like ninja warriors, sneaking around the ocean floor with their eyes all on one side of their head.

Sole is a popular ingredient in many different types of cuisine, including French, Italian, and Asian. You can grill it up, bake it, fry it, or poach it to perfection. And when it comes to seasoning, a little bit of butter, lemon, herbs, or white wine can really bring out the best in this tasty fish. 

Cooking Lemon Sole

You can buy sole as fillets or a whole fish. I really like cooking the sole fish whole, either pan fried or baked, with some delicious sauce on the side. I am using lemon sole for this recipe.

I asked my fishmonger to make a deep slit in the middle of the sole so I could stuff it with some ginger and lime. I then used a small sharp knife to cut the flesh on each side of the slit away from the bone, so you have two little pockets. Make sure to ask you fishmonger to clean the scales, unless you know how to do it.

This recipe is for cooking one large whole lemon sole or 2 small ones or 2 fillets. This is enough for two servings when served with a side dish like salad or/and rice or some qunoa and vegetables. 

The flesh of the fish is delicate and mild and goes well with some strong flavours like lemon and capers. For this recipe, I am using bold flavours of ginger, chilii and lime to compliment the delicate sole flesh.

You can use butter or ghee as the base for the sauce, which mellows out those strong ingredients and gives you that gorgeous, rich flavour.

What To Serve With Lemon Sole

This lemon sole recipe is inspired by Asian cuisine and uses ingredients like ginger and fish sauce, so it works well with side dishes like rice, noodles, stir-fried vegetables or fresh, herby salad. 

It would also work well with cooked quinoa, cauliflower rice or sweet potatoes. I’ve included ingredients and instructions for an Asian-inspired slaw salad I served with this fish.

More Healthy Fish Recipes

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