Chickpea Pasanda Curry

Drain and rinse the chickpeas. Peel and finely chop the brown onion. Peel and mince the garlic. Peel and grate the ginger. Split the cardamom pods open with a back of a knife. Boil the measured water and dissolve the 0.5 stock cube in it.

Add the basmati rice, measured water and salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

Meanwhile, heat a large pan over a medium heat with a drizzle of oil. Add the onion and cook with a pinch of salt for 5 min until translucent. Add the garlic, ginger, cardamom pods, garam masala, coriander cumin, chilli (spicy!)), turmeric and black pepper. Cook for 2 min further.

Add the drained chickpeas and the stock to the pan. Cover the pan with a lid and simmer over a low heat for 10-15 min.

Meanwhile, toast the almond flakes in a hot, dry pan for 2 min or until starting to brown (see pro tip). Transfer them to a plate and set aside. Slice the lime into wedges and chop the fresh coriander.

Finally fold the cashew cream cheeze into the curry sauce. Check the seasoning. Serve the chickpea pasanda over the rice and sprinkle with the toasted almond flakes. Garnish with the lime wedges and chopped coriander.