Creamy Butter Chickpeas with Garlic Naan

Name: Creamy Butter Chickpeas with Garlic Naan
Ingredients: 1 tbsp oil; 1 onions; 1 tbsp cumin seeds; 4 garlic cloves; ginger (small piece); 1 green chili; 2 tsp garam masala; 1 tsp chili powder; 1 tsp turmeric; 200 g tomatoes; 65 g cashews; 1 tsp sugar; salt; 1.5 cup water; 3 tbsp vegan butter; dried fenugreek leaves (kasuri methi); basmati rice; fresh cilantro; homemade garlic naan or paratha; butter; 500 g cooked chickpeas; 1 garlic clove; ginger (small piece); 1 tsp coriander; 1 tsp chili powder; 1 tsp cinnamon; 1 tsp cumin; oil; salt

A simple and comforting meal perfect for busy days.

Ingredients

For the creamy gravy

To serve

For the chickpeas

Directions

1
Sauté onion and cumin seeds until translucent and slightly browned. Add finely chopped garlic, ginger and chili, sauté for 2 more minutes, then add the ground spices, cook until fragrant stirring constantly, then deglaze with tomatoes. Add cashews, season with salt and sugar, then cover with water and let it simmer for 15 minutes.
2
In the meantime place chickpeas on a baking tray, rub with garlic, ginger, spices, salt and oil and bake in the oven at 200°C for 15-20 minutes until slightly roasted but not too dry and crispy.
3
Blend the gravy until perfectly creamy.
4
Pour the gravy back to the pan, then add the butter, kasuri methi (dried fenugreek leaves) and chickpeas and stir to combine.
5
Serve with rice, naan or paratha, some fresh cilantro and a flake of butter. Enjoy!

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