butter chickpeas recipe
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 and sieve and drain all the chickpeas in it. Wash the chickpeas with water and drain it well. Then take a bowl put the chickpeas in it. Add ½ tablespoon red chili powder, cumin, coriander, garlic paste, ginger paste and salt and mix it well. Let it sit for 30 minutes or more.
In a wok add oil, 1 tablespoon Tesmi, red onion and freshly chopped ginger and cook till done. Add ½ tablespoon red chili powder, garam masala and salt. Stir for 30 seconds. Add tomatoes, raw cashews, cup water, garlic paste, ginger paste and cover the pan, turn the flame to medium and cook for 12 minutes.
Place everything in a blender and blend on high speed until smooth. Return this mixture to the saucepan, add 1 1/2 tbsp of the tesmi butter and the cream. Blend until the butter and cream are incorporated into the sauce. Stir in the chickpeas until they are all coated in the sauce. If the sauce is too thick for your taste, add a little more cream. Bring the saucepan to a medium heat and simmer for 10 minutes, then turn off the heat.
Garnish with dried fenugreek or parsley and enjoy with naan, roti or basmati rice.