North Indian-inspired Butter Chickpeas

This delicious recipe came from Sarah Briton - a curator of fantastic plant-based recipes who I have been following for several years.

It’s a ‘flavour-rich’ spicy, rather than a ‘hot’ spicy; my personal preference.

Ingredients - Serves 8-10

2 Tbsp. coconut oil preferably expeller-pressed or ghee
1 Tbsp. ground cumin
1 Tbsp. ground coriander
2 tsp. ground turmeric
2 tsp. ground ginger
1 Tbsp. garam masala
1 tsp. smoked paprika
1 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
pinch cayenne to taste
1 large yellow onion diced
2 tsp. fine sea salt
5 cloves garlic minced
28 oz. / 796ml whole or diced tomatoes 1 large can
3 Tbsp. tomato paste
1 cup / 250ml full-fat coconut milk
1/4 cup / 60ml cashew butter
2 Tbsp. freshly squeezed lemon juice
6 cups / 900g cooked chickpeas from 2 cups dried / approx. 4 cans

cilantro for garnish if desired
rice and / or naan for serving if desired

INSTRUCTIONS

1. In a large stockpot over medium heat, melt the coconut oil. Add the cumin, coriander, turmeric, ginger, garam masala, smoked paprika, cinnamon, black pepper, and cayenne. Stir well to mix with the oil, and stir frequently so it doesn’t scorch.

2. Add the onion and salt, stir well to coat, let cook for 5-10 minutes until the onions have softened slightly. Add the garlic, stir well, and cook for 2-3 more minutes.

3. Add the canned tomatoes, tomato paste, and coconut milk ,stirring well to incorporate. Bring to a simmer and cook for about 5 minutes.

4. While the sauce is simmering, take about half of the chickpeas and smash them flat with the bottom of a drinking glass. This step is optional, but it changes the shape and texture of the chickpeas (see headnote).

5. Transfer the sauce to a blender, add the cashew butter and lemon juice, then blend on high until completely smooth. Taste and adjust seasoning as desired (if you’d like it spicier for example, add more cayenne). Return to cooking pot.

6. Add all of the chickpeas to the sauce and fold to combine. Bring to a very light simmer, and let cook
   for 5 minutes, up to an hour, making sure to stir every so often so the bottom doesn’t scorch.

7. Serve the butter chickpeas over rice with lots of fresh cilantro, and naan if desired. Say thank you and enjoy!

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Shelby’s Notes

• My preference for serving is over spaghetti squash - I like the complimentary flavours of sweet (squash) with spicy (chickpea dish)

• I cook this in a cast iron Dutch oven. It holds the heat nicely - you can even warm it through —> go out on a cold-weather adventure for a couple hours —> return home and it will still be warm (& warming)!