(No) Butter Chickpeas

1. 1

   Step 1: Prepare Aromatics

   Drain the chickpeas over a bowl and set aside. Peel and grate the ginger and garlic.

2. 2

   Step 2: Sauté Aromatics and Spices

   Set a pan on a medium heat and add 2-3 tbsp oil. Add the grated ginger and garlic and fry, stirring, for 1-2 minutes until aromatic. Add the cumin, garam masala, turmeric, and a pinch of chilli powder. Cook, stirring, for 1 minute until fragrant.

3. 3

   Step 3: Combine Sauce Ingredients

   Pour the chopped tomatoes and coconut milk into the pan and stir to mix with the fried spices. Tip in the drained chickpeas. Add the 4 tbsp cashew butter and stir until the nut butter melts and combines with the sauce. Season with a pinch of salt and pepper.

4. 4

   Step 4: Simmer the Chickpeas

   8 min

   Bring the mixture to a boil, then turn the heat down and simmer, with the lid on the pan, for 5-8 minutes. Stir every so often. The sauce should thicken and darken slightly, and the chickpeas should be tender.

5. 5

   Step 5: Adjust Seasoning

   Taste the sauce and add more salt or a pinch of sugar if you think it needs it.

Assembly

1. 6

   Step 6: Serve

   Serve the (No) Butter Chickpeas with steamed rice, roti, or naans. Garnish with coriander leaves and serve with lime wedges on the side for squeezing.