Creamy chickpeas with turmeric, black cumin and parsley
- 1 small yellow/white onion, chopped
- 1 large clove garlic, chopped
- ½ tsp turmeric powder
- 2 tbsp white wine
- Handful of cashew nuts
- 2 tbsp nutritional yeast
- ⅓ cup soy milk (or other unsweetened non dairy milk of your choice), a little more if needed for consistency
- A little salt, to taste
- A tiny bit of cayenne pepper (optional)
- 1 can of chickpeas, thoroughly rinsed
- 1 tsp black cumin(if not available use normal cumin/in German: kreuzkummel/ In Swedish: spiskummin
- 1 handful fresh parsley, finely chopped
- Dry-sauté the onion in a frying-pan on on medium heat. This means no oil is needed - it makes it healthier - just make sure to stir frequently. When the onions have softened and gotten some colour, after about five minutes, add the garlic and the curcuma quickly followed by the white wine to deglaze the pan.
- Remove the pan from the heat, add the cashew nuts, the nutritional yeast and the milk and blend it all together with a hand blender (alternatively move to a food processor and then shift back into the pan again). If needed, add a little more milk for consistency. Add salt and cayenne to taste.
- Place the pan on the stove again, on very low heat and add the chickpeas, black cumin and parsley and combine it all while the chickpeas become warm (not hot) throughout - this will not take long, half a minute to a minute perhaps, so make sure it doesn't burn or dry out!
- Then remove from the stove and serve immediately, either on its own, in a sandwich or as salad topping.