Vegan Butter Chickpeas
Ingredients
Cashew Cream
-
⅓
cup
raw cashews, soaked for at least 2 hours and drained
-
⅔
cup
filtered water
-
2
teaspoons
maple syrup
Tomato Sauce
-
2
large
ripe tomatoes
-
3
tablespoons
unscented coconut oil
-
1
large
yellow onion, fine dice
-
2
teaspoons
ground cumin
-
2
teaspoons
ground coriander
-
2
teaspoons
sweet paprika
-
¼
teaspoon
ground cardamom
-
¼
teaspoon
ground cinnamon
-
pinch
ground nutmeg
-
sea salt and ground black pepper
to taste
-
2
cloves
garlic, minced
-
3
cups
cooked chickpeas, drained and rinsed
-
1
tablespoon
fresh lemon juice
-
chopped
cilantro, for serving
Instructions
- Blend the soaked cashews, filtered water, and maple syrup until smooth and creamy.
- Boil water and prepare the tomatoes by cutting an 'X' on the bottom and blanching them until the skins peel off.
- Crush the peeled tomatoes in a bowl and set aside.
- In a skillet, heat coconut oil and sauté the diced onion until translucent.
- Add the spices (cumin, coriander, paprika, cardamom, cinnamon, nutmeg) and cook for a minute.
- Stir in the minced garlic and cook for another minute before seasoning with salt and pepper.
- Add the crushed tomatoes and the cashew cream to the skillet and mix well.
- Blend the sauce until smooth and return it to the skillet.
- Add the chickpeas and bring the mixture to a boil, then simmer for 10 minutes.
- Stir in the lemon juice and adjust seasoning as needed.
- Serve hot, garnished with cilantro, alongside rice or flatbread.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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