Butter Chickpeas by The Thermo Niche

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Butter Chickpeas by The Thermo Niche

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Ingredients

6 portion(s)

Butter Chickpeas by The Thermo Niche

2 tbsp cumin seeds
2 tbsp fennel seeds
2 cloves garlic
2 cm piece fresh ginger, peeled
1 brown onion, cut in halves
100 g coconut oil
410 g Canned crushed tomatoes
150 g raw cashews
50 g water
200 g coconut cream
1 tsp chilli powder, optional
1 tsp garam masala
1 tsp ground turmeric
1 heaped tablespoon chicken stock paste
200 g sweet potato, cut into pieces, 2cm
1 sprig coriander, optional, for garnish
400 g Canned Chickpeas, rinsed and drained

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6

40min

Preparation 40min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian Cooking Frying Easy Low budget Quick Indian Dinner

Recipe's preparation

Place cumin seeds and fennel seeds into mixing bowl and dry roast 2min/120°C/speed 1, without measuring cup. Allow to cool slightly then insert measuring cup and mill 1min/speed 10. Transfer into a bowl and set aside.

Place garlic, ginger and onion into mixing bowl and chop 3 sec/speed 7. Scrape down the sides of the mixing bowl with spatula.

Add coconut oil and saute 3 min/120°C/speed 1.

Add tomatoes, cashews and water and blend 1 min/ speed 8.

Add coconut cream, chilli powder (if using), garam masala, ground turmeric, stock paste and reserved cumin and fennel mixture. Place simmering basket into bowl and add sweet potato. Cook 15 min/100°C/speed 1. Stir the sweet potato to ensure even cooking, then cook for a further 5 min/100°C/speed 1 or until sweet potato is cooked through.

Carefully remove simmering basket and add sweet potato to the mixing bowl together with chickpeas. Cook 5 min/90°C/"Counter-clockwise operation" speed 1. Serve with steamed rice and greens, topped with coriander if desired.

Accessories you need

Simmering basket
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.