🌱 High-Protein Vegan “Butter Chickpeas”

Ingredients

Ingredients

• ¾ tbsp olive oil
• 1.5 diced onions
• 7–8 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated
• 3 tsp cumin
• 2 tsp coriander
• 1.5 tsp turmeric
• ½ tsp salt
• 4 tsp curry powder
• 4 tsp garam masala
• 3 tsp sweet smoked paprika
• ½ tsp cinnamon
• 2 bay leaves
• 1 tbsp tomato paste
• 2 × 400g tins chopped tomatoes
• half a tomato can water
• 100 g nutritional yeast (“nooch”)
• 290 g silken tofu
• juice of 1 large lemon (or 2 small)
• ½ tsp salt
• 100 g soaked cashews
• 50–80 ml water
• 960 g cooked chickpeas, drained
• fresh herbs (optional)
• extra cream or chili flakes for topping (optional)

Instructions

1. 1. Cook the base: Heat olive oil in a large pan over medium heat. Add diced onion and a pinch of salt. Fry for about 8 minutes until caramelized.
2. 2. Add aromatics: Add minced garlic and grated ginger. Sauté for another 2–4 minutes until the raw aroma disappears.
3. 3. Spice it up: Add all the spices (you may need a little more oil). Cook until fragrant — about 1–2 minutes.
4. 4. Add tomato and simmer: Stir in tomato paste and chopped tomatoes. Fill half a tomato can with water, swirl, and pour that in too. Season to taste.
5. 5. Simmer: Bubble on medium heat for 5 minutes, then turn off the heat. Let it cool slightly, then stir in the nutritional yeast (“nooch”). Remove the bay leaves.
6. 6. Blend the gravy: Transfer mixture to a blender or food processor and blitz until smooth.
7. 7. Make the cream: In a blender, combine silken tofu, lemon juice, salt, soaked cashews, and a bit of water. Blend until smooth and creamy. Season to taste.
8. 8. Combine and finish: Add the chickpeas and blended gravy back into a pan. Stir in some of the cream and heat through. Top with extra cream, chili flakes, and fresh herbs if desired.