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Chickpea korma recipe

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Cuisine: Indian
Serves 4

Ingredients

250g chickpeas, soaked overnight
2 onions, finely chopped
3 garlic cloves, finely chopped
2 red chilli peppers, cut into rings
1 tsp fresh root ginger, grated
50g almonds
2 tbsp ghee
1 pinch ground cardamom
1/2 tsp ground cinnamon
1 1/2 tsp ground cumin
1 tsp ground coriander
400ml coconut milk
250g basmati rice
1 1/2 tsp garam masala
150g cherry tomatoes, quartered
1 spring onion, sliced diagonally, to garnish

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Preparation

Combine the onion, garlic, chilli, ginger and almonds in a large bowl.

Heat the ghee in a pot until melted. Add the cardamom, cinnamon, cumin and coriander, and fry, stirring often. Add the onion mixture, and fry, stirring constantly, for 2-3 minutes.

Add the coconut milk and chickpeas. Simmer, uncovered, for 45 minutes, stirring occasionally.

Cook the rice according to packet directions.

Stir the garam masala into the korma and season with salt. Add the cherry tomatoes towards the end and allow to steep for 1-2 minutes.

Serve the korma over the rice. Garnish with spring onion. Serve with a tomato-cucumber salad, if desired.

If you enjoyed this Chickpea korma recipe then browse more Indian recipes, curry recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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1.	Royal India Restaurant		West Perth
2.	Gopal's Vegetarian Restaurant		Melbourne
3.	Jehangir		Mawson
4.	Jewel of India		Manuka
5.	Rama's		Pearce
6.	Tandoor House		Kingston
7.	Tandoor Indian Restaurant		Belconnen
8.	Hanuman		Darwin
9.	Keller's Swiss and Indian Restaurant		Alice Springs
10.	Taste of Asia		North Hobart

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