Ingredients
2 15 oz cans chickpeas, drained
1 tablespoon mild oil such as sunflower
2 cardamom pods
2 cloves
1 stick cinnamon
1 bay leaf
1 jar Brooklyn Delhi Cashew Butter Masala
salt to taste
cilantro, chopped
red onions, sliced
Method
In a saute pan, heat 1 tablespoon of oil or ghee over medium heat. Add the cardamom, cinnamon, clove and bay leaf and fry till they sizzle.
Add 1 jar of Cashew Butter Masala simmer sauce. Add the drained chickpeas and simmer until flavors meld, 5 minutes. Add salt to taste.
Serve over rice or with roti or naan with yogurt and achaar for heat! Garnish with chopped cilantro and sliced onions.
In this recipe
