Butter Chickpeas

4 persons.

Ingredients:

515 g cooked chickpeas marinate

1 tablespoon red chili powder

1 teaspoon cumin

1 teaspoon coriander

2 teaspoons garlic paste

2 teaspoons ginger paste

1/4 teaspoon kosher salt

2.5 tablespoons Tesmi

1 teaspoon oil (coconut, olive, sunflower)

65 g chopped red onion

2.5 teaspoon freshly chopped ginger

2 teaspoons garam masala

100 grams of diced tomatoes

50 grams raw cashew nuts

200 ml vegan cream (coconut cream)

Fresh parsley or dried fenugreek for garnish

Materials:

Wok or frying pan

Blender

Cutting board

Preparation method:

Take a sieve and pour the chickpeas into it. Rinse them with water and let them drain well. Put the chickpeas in a bowl and add ½ tablespoon of red chili powder, cumin, coriander, garlic paste, ginger paste and salt. Mix everything well and let the mixture sit for 30 minutes or more.

Heat a wok and add oil, 1 tablespoon Tesmi, red onion and freshly chopped ginger. Fry until the onion is soft and cooked. Then add ½ tablespoon red chili powder, garam masala and salt and stir for 30 seconds.

Then add tomatoes, raw cashews, a cup of water, garlic paste and ginger paste. Cover the pan, turn the heat to medium and let it cook for 12 minutes.

Place everything in a blender and blend on high speed until smooth. Pour the mixture back into the pan and add 1½ tablespoons of Tesmi butter and cream. Stir well until the butter and cream are fully incorporated into the sauce. Then stir in the chickpeas, making sure they are all coated in the sauce. If the sauce is too thick for your taste, add a little more cream.

Bring the pan to medium heat and let it cook for 10 minutes. Then turn off the heat.

Garnish with dried fenugreek or parsley and enjoy with naan, roti or basmati rice.