Ingredients

• 3 cups cooked chickpeas (about 2, 15-oz cans)
• 3 tablespoons olive oil
• 1 medium yellow onion, diced finely
• 3 cloves garlic, minced
• 2 tablespoons minced ginger
• 1/8 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/8 teaspoon cayanne pepper
• 1 cup vegetable broth
• 6 oz tomato paste
• salt, to taste

To make the Avocado Cashew Butter:

• 1/2 cup cashews, soaked 8 hours until soft and drained
• 1 ripe avocado, peel and pit removed
• 1 cup water
• generous pinch of salt

• 1 cup cilantro leaves, roughly chopped
• cooked Basmati rice, for serving

Directions

1. In a large sauce pan, heat 2 tablespoons olive oil over medium heat. Add the chickpeas and let them cook for 5-7 minutes, stirring occasionally, until they are golden brown and crispy. Put the chickpeas in a bowl, and return the pan to the stove.
2. Add the rest of the olive oil to the pan, along with the onions. Let cook for 3-4 minutes until soft. Then add the garlic, ginger, and spices. Cook for another minute, then add the broth, tomato paste, and salt. Stir well. Let cook for 5-10 more minutes to meld the flavors, then turn the heat to low and add the chickpeas back to the sauce.
3. In a blender, blend the cashews, avocado, water, and salt until completely smooth. If needed, add a little more water, but you want the mixture to be the thickness of yogurt.
4. Stir half the cashew-avocado butter into the chickpea mixture, reserving the rest for topping when served.
5. Serve over rice, and drizzle with the extra cashew-avocado butter and sprinkle with cilantro leaves.