Adaptation from STL Veggie Girl:
http://stlveggirl.com/recipes/chickpea-korma-doc-and-chef-live-show-stl-veg-fest/
INGREDIENTS
2 cans (15oz each) chickpeas, drained and rinsed
•1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch ginger root, grated
• 1 can (14 oz) diced tomatoes (or use fresh tomatoes)
• 1 can (14 oz) light coconut milk* (or 14 oz of non-sweetened plant based milk with 1/2 teaspoon of coconut extract)
• One red bell pepper, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon ground cinnamon
• Salt to taste
• A handful of fresh cilantro, chopped (for garnish)*
• Water or vegetable broth as needed
DESCRIPTION
Adaptation from STL Veggie Girl: http://stlveggirl.com/recipes/chickpea-korma-doc-and-chef-live-show-stl-veg-fest/
DIRECTIONS
In a large non-stick skillet or pot over medium heat, add a splash of water or vegetable broth. Add the chopped onions and sauté until translucent. Add the garlic and ginger and saute for another 2 minutes.
If the mixture starts to stick, add a little more water or broth.
Add in the bell pepper. Stir in the ground cumin, coriander, garam masala, chili powder, and
cinnamon. Cook for a minute until the spices are fragrant.
Pour in the diced tomatoes and mix well. Let it simmer for about 5 minutes.
Stir in the chickpeas and mix until they are well coated with the tomato and spice mixture.
Pour in the light coconut milk and stir well. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes. If the korma is too thick, you can add a bit more coconut milk or some water to reach your desired consistency.
Taste and adjust the seasoning with salt. If you want it spicier, you can add more chili powder.
Once the korma is done, add 2 cups of cooked brown rice and cook for 3 minutes stirring occasionally. Remove it from the heat and transfer it to serving bowls.
Garnish with chopped cilantro.
Can serve with flatbread (naan)