Buttery Chickpeas ( Vegan Garbanzo Bean Stew)

Vegan Buttery Chickpeas is a delicious entree that works well for batch cooking, it keeps in the fridge for a week or freezes for up to 3 months. Although there is no butter nor any dairy ingrediens, the cashew cream adds the rich buttery and creamy taste. The sauce is wonderful as a base for Vegan Chik'n chunks/strips, Soy Curls, Tofu cubes, Cauliflower florets, etc also.

Vegan Buttery Chickpeas doesn't need much to complete the meal; a platter of fresh sliced veggies and hot cooked rice/grains or roti/naan will make it a feast. If you have either the chickpeas or the sauce made ahead, it goes together very quickly.

Notes:
Preparing Chiles: Core and discard it with any seeds and whitish ribs (the heat source with the most amount of Capsaicin) unless you want a spicy curry. Garam Masala, ginger, and cayenne contribute enough spice so try the recipe with cored chiles first and then decide if you want to take it up a notch with the whole chiles and/or more cayenne.

You may use 2 cans (15 oz each) of Chick peas instead of freshly cooked.

Check directions below for using Instant Pot or a regular stove-top pressure cooker.

Vegan Buttery Chickpeas

Ingredients:

Buttery Chickpeas:
1 cup dried Chickpeas/Garbanzo beans, cooked

1/4 cup Cashews, soaked in warm water

1/2 hot Green Chile (Serrano/Jalapeño), cored & sliced or minced

1-2 thin slices fresh Ginger, minced

1/2 Tsp Garam Masala

1/2 tsp Kashmiri Chili powder/Paprika

1/4 to 1/2 tsp Cayenne

1 tsp Salt or to taste

Sauce:

3 large ripe tomatoes OR 1 can (15 oz) whole peeled tomatoes

1 Date, pitted (optional)

3-4 cloves of garlic

1/2 inch piece  ginger

1 hot green chile (Serrano/Jalapeño), cored

Finishing: 

1/2 Tsp Garam Masala

1-2 Tsp Kasoori Methi - dried Fenugreek leaves

1/4 cup cilantro, finely chopped 

To Serve:

Thinly sliced - Red Onions, Tomato & Cucumbers

Fine Ginger juliennes 

1 Handful Fresh Cilantro/Mint

Freshly cooked Rice/grains, Roti, Naan, etc

Method:

Sort, soak and cook chickpeas in fresh water until soft. A pressure cooker maybe used to cook. Chickpeas maybe cooked ahead of time and reserved in the fridge. Or use canned chickpeas. 

Place the drained cashews in the blender carafe blended with 1/2 cup fresh water and process until smooth; pour into a small bowl; no need to empty completely or wash the carafe.

Add the sauce ingredients to the carafe: tomatoes, date if using, garlic, ginger, and the chile (remove core and seeds for mild curry) to the carafe and process until smooth.

Tip pureed tomato mixture into a pan large enough (4 quart/liter size) for the curry. Add about 1/4 cup of water to the carafe to swirl and gather any sauce remaining and add to the pot. 

Bring to a simmer and let cook for 5-7 minutes stirring occasionally.

Add chickpeas with the cooking liquid, sliced/chopped chile, minced ginger, spices, salt, most of the cahew cream (save a tablespoon or so for garnish). Add a little more water if too thick. Close the lid and simmer for about 10 to 12 minutes stirring occasionally.

Remove from heat, sprinkle the garam masla and the kasoori methi (fenugreek leaves), stir in the chopped cilantro, and let rest for 10 minutes. Taste and adjust seasonings.

Just before serving, swirl the reserved cashew cream on top.

Serve hot over rice, roti or Naan.

Top each serving with a couple of pieces of ginger juliennes if you wish. Pass the salad.

Enjoy!!

Vegan Buttery Chickpeas

Alternately, this recipe maybe cooked in an Instant Pot or a regular pressure cooker.

Instant Pot: Tip pureed tomato mixture into the cooker bowl. Add spices, salt and chickpeas. Close the lid and cook on Manual for 8 to 10 minutes Let rest for 10 minutes. Quick release after 10 minutes following the manufacturer's guidelines.  

Start the IP on saute; add the cashew cream, chopped green chile, ginger and cilantro to the chickpea mixture and bring to a boil.  Press cancel to turn off heat. Sprinkle garam masala, and fenugreek leaves, cover and let rest for 10 minutes.Taste and adjust sseasonings; add more cayenne and salt as needed.

Regular Pressure Cooker:  Tip pureed tomato mixture into the cooker. Add spices, salt and chickpeas. Close the lid and cook for 7 minutes for stove top pressure cooker after it has become pressurized. Let rest for 10 minutes. Quick release after 10 minutes following cooker manufacturer's guidelines.

Heat the contents of the pressure cooker, add the cashew cream, chopped green chile, ginger and cilantro and bring to a boil. Turn off heat. Sprinkle garam masala, and fenugreek leaves, cover and let rest for 10 minutes.Taste and adjust sseasonings; add cayenne and salt as needed.