Garbanzo beans, onions, and carrots drenched in a creamy tomato and cashew sauce. Served with rice or naan.
We simply adore Indian cuisine. All of it. There isn’t a thing we’ve tried that we both haven’t just devoured. My husband’s favorite dish is chana masala and I can’t get enough dosa – a large and crispy crepe cradling potatoes and peas. He also likes things a little spicier than I do.
So we definitely have our own personal preferences, which is why our favorite restaurant to visit is the local Indian joint. But most Indian restaurants tend to use a lot of oil, ghee, yoghurt, and salt (the many reasons why it tastes so good!!), all the things I try not to use very much, if at all.
Indian food is bursting with flavor – the primary reason we both love it so much. So this Chickpea Korma is an ideal choice for us to make at home. It’s a northern Indian dish consisting of garbanzo beans (AKA chickpeas), carrots, onions, peas, tomatoes, and cashews. It boldly carries a variety of spices and flavors; and yet it’s mild enough for me to enjoy without my husband feeling disappointed. It’s also super easy and extremely nutritious. Two more things to like about it. The key to this dish are the fresh ingredients and potent spices. I bet you don’t even miss the yoghurt, ghee, and salt. And I hope you enjoy it as much as we do.
I’m a very visual person so I think it’s easier to break this Chickpea Korma down into four stages. 1) Prep and cook the garbanzo beans, which can be done in advance for easy prep work. You can also sub for three cans of garbanzo beans – simply rinse and drain well. 2) Chop and cook the vegetables. 3) Make the cashew cream and 4) combine the cashew cream with the garbanzo bean – vegetable medley. The printed recipe page lists all of the ingredients and instructions together. But I’ve broken it out for you here with the step-by-step pictorials.
Ingredients
- 1½ cup dry garbanzo beans (chickpeas) or 3 cans*
- ½ cup raw cashews
- 1 cup boiling water
- 1 onion, diced
- 1 large carrot, diced
- 3 garlic cloves (1 Tbsp)
- 1 Tbsp minced ginger
- 1 cup green peas
- 1 28 oz can crushed tomatoes
- 1-2 tsp garam masala
- 1-2 tsp red curry powder
- 1-2 tsp ground coriander
- 1-2 tsp kashmiri chile powder**
- 1-2 tsp cumin
- ½ tsp turmeric
- 1 tsp maple syrup
- 1 cup almond milk
- ¼ cup cilantro, chopped
- 1-2 tsp lemon juice
- salt and pepper to taste (optional)
Instructions
- Soak the garbanzo beans in 4 cups of water overnight.
- Cook on high pressure in Instant Pot or pressure cooker for 10 minutes. Allow to release pressure naturally.
- Drain and set aside.
- In a separate bowl, pour boiling water over the cashews. Set aside.
- Using a sharp knife, dice the carrots and onion; mince ginger and garlic.
- In a large skillet, sauté diced onion, carrot, garlic, and ginger until onion is translucent over low to medium-low heat, about 5-8 minutes.
- Add the tomatoes, garbanzo beans, peas, spices***, and cilantro to the onion and carrot mixture.Â
- Stir to combine and simmer on low heat.
- Admire these vibrant colors – aren’t they beautiful?
- Rinse soaked cashews and drain well.
- In a high-powered blender or food processor, blend cashews and almond milk until smooth.
- Add cashew cream to the skillet with 1 tsp lemon juice and cilantro.
- Stir to combine and allow to cream to come to temperature, 1-2 minutes.
- Remove from heat.
Notes
* If you don’t want to soak and cook the garbanzo beans, use 3 cans. Just rinse well.
** Kashmiri chile powder is an Indian spice that adds great flavor and just a touch of heat to this dish. If you do want to add some spice, add in some cayenne pepper.
*** Important: if you like milder foods, start with 1 teaspoon of the spices. If you prefer a spicier and more flavorful sauce, use 2 teaspoons.
We enjoy eating this with brown rice, but you can also serve this Chickpea Korma with naan.
To print or save this recipe, please click on the link below.
Chickpea Korma
Equipment
- stove
- high speed blender
Ingredients
- 1½ cup dry garbanzo beans (or 3 cans chickpeas)*
- ½ cup raw cashews
- 1 cup boiling water
- 1 onion
- 1 large carrot
- 3 garlic cloves 1 Tbsp
- 1 Tbsp minced ginger
- 1 cup green peas
- 1 28 oz can crushed tomatoes
- 1-2 tsp garam masala
- 1-2 tsp red curry powder
- 1-2 tsp ground coriander
- 1-2 tsp kashmiri chile powder**
- 1-2 tsp cumin
- ½ tsp turmeric
- 1 tsp maple syrup
- 1 cup almond milk
- 1-2 tsp lemon juice
- ¼ cup cilantro chopped
Instructions
- Soak the garbanzo beans in 4 cups of water overnight.
- Rinse the beans well. Cook on high pressure in Instant Pot or pressure cooker for 10 minutes. Allow the pressure to release naturally.
- Drain and set aside.
- In a separate bowl, pour boiling water over the cashews. Set aside.
- Using a sharp knife, dice the carrots and onion; mince the ginger and garlic.
- In a large skillet, sauté diced onion, carrot, garlic, and ginger until onion is translucent over low to medium-low heat, about 5-8 minutes.
- Add the tomatoes, garbanzo beans, peas, spices***, and cilantro to the onion and carrot mixture. Stir to combine and simmer on low heat.
- Rinse soaked cashews and drain well.
- In a high-powered blender or food processor, blend cashews and almond milk until smooth.
- Add cashew cream to the skillet with 1 tsp lemon juice and cilantro.
- Adjust seasonings to taste. See notes below.
- Remove from heat. Serve with naan or rice with a little cilantro sprinkled on top, if desired.