Chickpea Korma
Garbanzo beans drenched in a creamy tomato-cashew sauce, best served with naan or brown rice.
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.
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 heat to this dish.
*** Important: if you prefer milder foods, start with 1 teaspoon for each of the spices. If you prefer a spicier and more flavorful sauce, use 2 teaspoons. You can add a touch of cayenne if you prefer very spicy foods.