Creamy Chickpea Masala

• 200 g cooked chickpeas, drained
• 150 g passata
• 30 g raw cashews, soaked 15 minutes in hot water
• 1 tsp garam masala
• 7.5 g fresh ginger and 2 garlic cloves, grated
• 5 g coriander, chopped

Directions

1. 1Fry the ginger, garlic and garam masala in 1 tbsp oil over medium heat for 1 minute, until fragrant.
2. 2Add the passata and 100 ml water and simmer for 10 minutes, until the sauce darkens and thickens.
3. 3Blend the drained cashews with 100 ml water until completely smooth and stir the cream into the sauce.
4. 4Add the chickpeas and warm through for 5 minutes, season with salt and finish with coriander.