Vegan “Butter” Chickpeas

this is a very generous quantity (reduce as needed) of the smooth, buttery & subtly spiced traditional Indian dish. Finally I have leftovers! We ate this with a very simple hot sauce (so that we could adjust the heat to our preference), so you can do the same or add more chiles to your pot! I will make this next time with tofu, and edit the recipe to show quantity once I do. Also, yes there is a lot of fat in this but it is dispersed in the huge quantity it makes. And of course, butter is in the name!

6 cups cooked chickpeas (from 2 cups dry)
1 cup soaked cashews
½ cup non-dairy milk
1 tbsp peanut or sunflower oil
¼ cup vegan butter
1 bay leaf
2.5 tsp garam masala
1 tsp turmeric
2.5 tsp cumin seeds
3 small (or 2 medium) yellow onions
4 cloves garlic
4 inches ginger, peeled
3 Roma tomatoes, diced
1 fresh or rehydrated Thai Chile, seeded (or more to taste)
1 tsp bouillon paste (optional)
½ tsp salt (add more to taste after cooking)
2 tbsp tomato paste
2 tbsp raw almond butter (or ground almonds)
1 tbsp rice vinegar or lemon juice
Chopped cilantro & fresh basmati rice for serving

To prepare:
Blend soaked cashews with non-dairy milk, almond butter, and 1 cup water until smooth. Set aside.

Clean and chop onions, garlic, and ginger. Purée until a smooth paste (you can add a couple tbsp water to get it started). Set this to the side until the spices are fried in the next step.

In a large pot, add tbsp peanut oil, bay leaf, garam masala, cumin seeds, turmeric. Fry briefly on medium heat until it sizzles and smells nutty (1 min). Add the onion purée and vegan butter and mix well; reduce heat to low and cook (stirring occasionally) until browned, about 20 min.

Add chiles, salt, and diced Roma tomatoes. Cook on low until tomato is very soft. Add 3 cups water, bouillon paste, and chickpeas, and mix to combine. Increase heat to medium and bring to a simmer, then cook uncovered for ½ hour, stirring occasionally.

Remove from heat and fold in the cashew cream and tomato paste. Let sit until you are ready to eat, and serve garnished with cilantro & over fresh basmati rice.

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