Chickpea Butter Masala Preparation

Chickpea butter masala, a meatless butter chicken in a gravy of tomato, ghee and cashew, for a Berlin kitchen. It grows the chickpeas on Brandenburg sand, inoculated and buffered with biochar, reckons they need 1,287 to 1,612 growing degree days in a 137-day frost-free window, and spaces rows 45 to 60 cm apart against Ascochyta blight, with ghee made from German Sauerrahmbutter. It concedes that some spices must be imported, keeps the cashews, and lost several cooking temperatures.