Butter chickpeas
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3 rates
Preparation : 15 min
Cooking : 45 min
Total time : 1 h Rest : 0 min
6 people
2 tsp cumin
2 tsp coriander seed
0.5 stick cinnamon
0.25 tsp fennel seeds
6 cardamom
2 cloves
250 g onion
3 garlic cloves
3 cm ginger
2 tbsp olive oil
40 g butter
800 g chopped tomatoes
1 tsp salt
1 tsp sugar
80 g cashew nut
600 g chickpeas drained
Associated products
RECIPE STEPS
1
Add all the spices to the metal bowl. Run the program cap off.
- 2 tsp cumin
- 2 tsp coriander seed
- 0.5 stick cinnamon
- 0.25 tsp fennel seeds
- 6 cardamom
- 2 cloves
Stir-fry
02:00 / 0 / 160°C
2
Grind the spices EXPERT 1min30secs/Speed 18/0C, cap on.
Expert
01:30 / 18 / __°C
3
Add the onion and run the program.
- 250 g onion
Expert
05:10 / 13 / __°C
4
Scrape down the sides of the bowl with the spatula.
Add the 2 tbsp of oil and run the program.
- 2 tbsp olive oil
Expert
10:00 / 1A / 140°C
5
Add the garlic and ginger and 1x can (400g) of tomatoes. Run the program.
- 3 garlic cloves
- 3 cm ginger
- 400 g chopped tomatoes
Expert
05:30 / 13 / 120°C
6
Scrape down the sides of the bowl with the spatula and add the remaining ingredients, reserving the chickpeas. Run the program.
- 40 g butter
- 400 g chopped tomatoes
- 1 tsp salt
- 1 tsp sugar
- 80 g cashew nut
Expert
10:00 / 3 / 120°C
7
Blend on EXPERT 1min/Speed 18/120C.
Expert
01:00 / 18 / 120°C
8
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.
- 600 g chickpeas drained
Expert
15:00 / 1A / 100°C
