John Myers
Ingredients for 5 servings:
- 250 g chickpeas
- 3 onions
- 3 garlic cloves
- 150 g almonds, ground
- 400 ml coconut milk
- 1 tbsp ginger, freshly grated
- 1 chili pepper(s)
- 1 tbsp sunflower oil
- 1 ½ tsp coriander powder
- 1 ½ tsp cumin powder
- 1 tsp cinnamon powder
- 1 ½ tsp garam masala
- 100 g almond(s), whole
- 1 tbsp butter
- 2 spring onions
- 1 tbsp brown sugar
- Salt
- 2 vine tomatoes
- n. B. Rice
- possibly naan bread(s)
- possibly coriander leaves
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes
Little effort, big effect: Korma with addictive factor, sophisticatedly spiced and inexpensive
Soak the chickpeas overnight, discard the soaking water, and then boil in fresh water. Or, without soaking, cook in a pressure cooker for about 55 minutes until tender. Do not overcook (they should retain their shape during cooking). Place the whole almonds in a bowl and pour boiling water over them. Finely chop the onion, garlic, and chili peppers and place them in a bowl. Peel and grate the ginger and add it to the bowl with the ground almonds. Heat the oil in a medium saucepan, sauté the coriander, cinnamon, and cumin for 1-2 minutes, then add the mixture from the bowl. Sauté for a few minutes. When the onions are browned, deglaze with the coconut milk. Drain the chickpeas well and add them to the pan with the garam masala. Cover the pan and simmer for about 25-30 minutes. In the meantime, finely slice the spring onions, chop the tomatoes, and cook the rice. Peel the whole almonds and then toast them in butter in a small pan over medium heat until golden brown. After about 25 minutes, season the chickpeas with brown sugar and salt. Mix the tomatoes with the chickpeas and heat briefly. Using a fork, fold the toasted almonds into the cooked rice. Serve the chickpeas with the rice and garnish with spring onions. Serve with naan, if desired, and scatter some coriander leaves over the plates.
Facebook Comments