Butter Chickpeas

I don't know why since I've never even had a proper butter chicken but I have been craving it for a while. I'm guessing that what I made tasted nothing like butter chicken but it was pretty damn good.

I was inspired by Vegan Richa's recipe but adapted it to what worked for me.

• 1 15 oz can diced tomatoes

• 2 cloves of garlic

• ½ onion

• ½ inch cube of ginger

• 1½ tsp garam masala

• ½ tsp paprika

• ¼ to ½ tsp cayenne

• 3/4 tsp salt

• 2 cup cooked chickpeas

• Cashew cream made with with ¼ cup soaked cashews (plus a couple more) blended with ½ cup water

• 1 tsp vegetable broth paste

• 1 tbsp tomato paste

I first sautéed the onions. While they were cooking, I blended the garlic, ginger and tomatoes. I added most of spices and let them become aromatic before adding the blended mixture along with the chickpeas. I then added the vegetable broth and tomato paste and blended it through. I let this cook for a while to let the flavors meld and the chickpeas soften. I also blended and added the cashews while everything was cooking. (Vegan Richa's version included more hot spice/ chiles, and cilantro for garnish.)

I served this with brown rice (cooked with onions and salt), and spiced and roasted cauliflower and broccoli. I probably could/ should have just done cauliflower but broccoli is delicious.

(https://www.veganricha.com/2017/10/instant-pot-vegan-butter-chicken.html)