Rani Lakshmi's Almond Butter Chana

Recipe #3 - Rebel Queen

Calligraphy by @kayla_elaine_calligraphy

This regal recipe is dedicated to the Rebel Queen herself, Rani Lakshmi of Jhansi.

When Sita first arrives in the palace as the newest member of the queen's personal Durga Dal (or Women's Army), she is overwhelmed by the richness of everything around her - the deep hues and textures of the clothes and textiles, the shining beauty of the statues and glittering decor, and the luxurious scents of a plethora of rich foods. 

I cannot think of a more deliciously rich ingredient that works so well in Indian cuisine than almond butter. My mouth is watering just thinking about this dish.  

Ingredients:

• 2 tablespoons toasted sesame oil

• 5 cloves garlic, minced

• 1 tablespoon anise seed (or use fennel seed, if preferred)

• 1 tablespoon cumin seed

• 1 tablespoon coriander powder

• 2 cans chickpeas (drained and rinsed)

• 1/2 cup water

• 2 medium tomatoes, diced (or 1 can diced tomatoes)

• 1 teaspoon jalapeno, minced

• 1 7-oz jar of roasted red peppers (drained and chopped)

• 1 teaspoon ground black pepper

• 1 teaspoon kosher salt/ sea salt (add more to taste, if desired)

• 1/3 cup creamy almond butter (use peanut butter if preferred, or if allergic to tree nuts)

• 1 cup full-fat coconut milk

• 3 cups frozen peas

Instructions:

1. Heat olive oil in large pot over medium heat. Add garlic, anise, cumin seed, and coriander. Cook for about 10-15 seconds until fragrant.

2. Add chickpeas and 1/2 cup water. Stir to incorporate.

3. Add roasted red peppers, tomato, jalapeno, salt, and pepper. Stir to incorporate.

4. Bring to a boil, cover, and lower heat to med-low to simmer. Let simmer for 10 min to soften chickpeas.

5. Uncover and stir in almond butter. (thoroughly stir until almond butter is more liquefied)

6. Add coconut milk and stir to incorporate.

7. Add frozen peas and turn heat to med-high to heat through.

8. Serve over rice or with naan.

9. Enjoy!