Chickpea Corma with Ginger and Chili

Soak the chickpeas in water for one night. Drain in a colander and drain. Remove the skin from the onions and garlic and finely dice them. Cut the chili peppers in half lengthwise, remove the seeds, rinse and also finely dice. Mix the onions, garlic and chili with the ginger and the almond kernels.

Melt the clarified butter or possibly ghee in a saucepan and mix in the cinnamon, cumin, cardamom and coriander. Add the onion and almond mixture to the spices form and stir-fry for 2 to 3 min. Add the coconut milk as well as the chickpeas and simmer, uncovered, over low heat for liter hour until the chickpeas are soft.

Season the korma with salt, sugar and garam masala and simmer for another 2 min on low heat. Garnish with scallion rings, if desired, and serve with basmati rice.

Tip: Stock up on a variety of high-quality spices – it pays off!

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