Butter Chickpea Curry by Magimix
Butter Chickpeas - P 15mins, C 45mins, S 6– (1 batch in 1 CE). 45mins
Spices:
- 2 tsp cumin
- 2 tsp coriander
- 1/2 tsp crushed cinnamon stick
- 1/4 tsp fennel seeds
- 6 cardamon pods
- 2 cloves
- 250g onion (2 med onions), peeled & halved
- 3 garlic cloves, peeled (15g)
- 3cm piece of ginger, peeled (15g or 3 garlic sized pieces)
- 2 tbsp oil
- 40g butter
- 800g tinned tomatoes (2x cans)
- 1 tsp salt
- 1 tsp sugar
- 80g cashew nuts
- 3 cans of chickpeas drained (600g approx.). Optional: use jar chickpeas for softer and creamier texture.
Method:
Add all the spices to the metal bowl. Run STIR FRY 2 mins/Speed AUTO/160C, cap off.
Grind the spices EXPERT 1min30secs/Speed 18/0C, cap on.
Add the onion and run EXPERT 10sec/Speed 13/0C.
Scrape down the sides of the bowl with the spatula.
Add the 2 tbsp of oil and run EXPERT 10mins/Speed 2A/140C.
Add the garlic and ginger and 1x can (400g) of tomatoes. Run EXPERT 30secs/Speed 13/120C.
Scrape down the sides of the bowl with the spatula and add the remaining ingredients, reserving the chickpeas. Run EXPERT 10mins/Speed 3/120C.
Blend on EXPERT 1min/Speed 18/120C.
Add the chickpeas, along with 150g of the chickpea water (from approx. 2x cans). Briefly mix with the spatula. Heat through on EXPERT 15min/Speed 1A/100C.
