Butter Chickpeas

Active time: 20m

Total time: 90m

Process

1. Heat the pan to medium-high with the oil.
2. Add the onion and salt, stir, let cook for 5-10 minutes until the onions have softened.
3. Add the spices, stir well
4. Add the garlic and ginger, cook for 2-3 minutes.
5. Add the tomatoes, tomato paste, coconut milk, stir well. Simmer for 5 minutes then remove.
6. Blend the sauce with the tahini, butter and lemon juice, until completely smooth.
7. Food process approx 10% of the chickpeas - just a couple of quick pulses
8. Add the dried fenugreek and all of the chickpeas, fold to combine, and return to heat
9. Barely simmer for an hour, mostly covered.