VEGAN INDIAN BUTTER CHICKPEAS RECIPE

Serves 3-4 | Ready in 30 mins

INGREDIENTS

398 ml organic canned chickpeas, strained of liquids
1/2 cup cashew cream [1/4 raw cashews soaked in 1/2 cup hot boiling water for 5 minutes, blended until smooth in a blender]
2 tbsp vegan butter
4 cloves garlic minced
2 tsp fresh ginger minced (or paste)
1/2 cup tomato puree
1 tbsp tomato paste
1 1/2 tsp garam masala
1/2 tbsp coriander ground
1/2 tsp cumin ground
1/2 tbsp smoked paprika
1/2 tsp turmeric powder
1/2 tsp salt
Enough water to cover chickpeas
1 tbsp parsley chopped

INSTRUCTIONS

In a pot set on medium heat, melt your vegan butter. Then sauteed minced garlic and ginger until soft. Add in the tomato puree and tomato paste followed by all your spices including salt. Mix together, cover with a lid and cook for 2 minutes.

Then add chickpeas and stir to combine with sauce. Pour in water, there should be enough to cover the chickpeas. Simmer on medium heat for 10 minutes.

Stir in the cashew cream and wait for it to bubble. Once sauce has thickened, top off with chopped parsley. Serve with basmati rice to enjoy!