Name: Chickpea Korma (in 25 mins)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 Tbsp Coconut oil (for sautéing and adding a subtle sweetness); 28 oz Chickpeas (canned); 13.5 oz Full-fat coconut cream (canned); 1 Onion (medium, finely chopped); 3 cloves Garlic (minced); 2 Tbsp Tomato paste; 1 tsp Garam masala; 1 tsp Turmeric; 1 tsp Ground cumin seeds; 1 tsp Salt (to taste); 0.5 tsp Ground cloves; 1 tsp Ground coriander seeds; 0.5 tsp Cinnamon; 0.5 tsp Ground cardamom

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If you’re looking to spice up your weeknight dinners, this Chickpea Korma (in 25 mins) is the perfect solution. Packed with flavor and nutrition, this vegan-friendly dish transforms everyday chickpeas into a creamy, aromatic delight that you can whip up in no time. With the warming spices of garam masala and turmeric, paired with the richness of coconut cream, you’ll find yourself savoring every bite. Plus, the best part? It comes together in just 25 minutes! Let’s dive into why this recipe is a keeper and how you can make it tonight.

Why This Recipe is a Keeper

Chickpea Korma is not only quick and easy to make, but it’s also incredibly versatile. Whether you’re a seasoned cook or a novice in the kitchen, this recipe simplifies the process without compromising on taste. The use of canned chickpeas allows you to skip the soaking and cooking time, while the coconut cream creates a luscious sauce that clings to every morsel. Best of all, this dish is packed with protein and fiber, making it a filling meal that doesn’t require a lot of effort. Serve it over rice or with naan for a complete experience that everyone will enjoy.

What You’ll Need

1 Tbsp Coconut oil – for sautéing and adding a subtle sweetness.
28 oz Chickpeas (canned) – a protein powerhouse, no need for soaking!
13.5 oz Full-fat coconut cream (canned) – ensures creaminess and richness.
1 Onion (medium) – adds depth and sweetness to the dish.
3 cloves Garlic – for a fragrant base.
2 Tbsp Tomato paste – provides a nice tanginess.
1 tsp Garam masala – the quintessential spice blend for depth of flavor.
1 tsp Turmeric – for its beautiful color and health benefits.
1 Bay leaf – infuses a subtle aroma.
1 tsp Ground cumin seeds – adds warmth and earthiness.
1 tsp Salt – to taste, enhancing all the flavors.
1/2 tsp Ground cloves – for a hint of sweetness.
1 tsp Ground coriander seeds – brightens the dish.
1/2 tsp Cinnamon – for warmth and sweetness.
1/2 tsp Ground cardamom – adds a unique floral flavor.

What’s in the Gear List

Large skillet – for sautéing and simmering.
Wooden spoon – to stir and combine flavors.
Measuring spoons and cups – for accurate ingredient measurements.
Can opener – to easily open your canned chickpeas and coconut cream.
Knife and cutting board – for chopping onions and garlic.

Stepwise Method: Chickpea Korma (in 25 mins)

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. Drain and rinse the canned chickpeas under cold water. Finely chop the onion and mince the garlic cloves to maximize their flavors.

Step 2: Sauté the Aromatics

In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Once melted, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

Step 3: Add the Spices

Stir in the tomato paste, garam masala, turmeric, ground cumin, ground coriander, ground cloves, cinnamon, and ground cardamom. Cook the spices with the onion and garlic for about 1-2 minutes, allowing them to release their essential oils and deepen in flavor.

Step 4: Incorporate Chickpeas

Add the rinsed chickpeas to the skillet along with the bay leaf and salt. Stir well to coat the chickpeas with the spice mixture.

Step 5: Add Coconut Cream

Pour in the full-fat coconut cream and give it a good stir. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 6: Taste and Adjust

After simmering, taste your Chickpea Korma and adjust the seasonings as necessary. If you prefer a bit more heat, you can add a pinch of cayenne pepper or a dash of chili powder.

Step 7: Serve and Enjoy

Remove the bay leaf before serving. Spoon the Chickpea Korma over rice or serve it with naan. Garnish with fresh cilantro if desired, and enjoy this comforting dish that comes together in just 25 minutes!

Substitutions by Diet

Oil: Use olive oil or avocado oil instead of coconut oil.
Coconut cream: Substitute with cashew cream for a nut-based alternative.
Chickpeas: For a different protein source, use lentils or tofu.
Tomato paste: Replace with crushed tomatoes or diced tomatoes for a lighter sauce.

Learn from These Mistakes

Overcooking the spices can lead to a bitter taste. Always sauté just until fragrant.
Using low-fat coconut milk instead of full-fat may result in a thinner sauce. Stick with full-fat for the best texture.
Forgetting to rinse the chickpeas can lead to excessive saltiness from the canning process.
Not tasting as you go can result in a dish that lacks seasoning; always adjust to your personal preference.

Storage & Reheat Guide

Chickpea Korma can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, simply warm it on the stove over medium heat, adding a splash of water or coconut cream if it’s become too thick. This dish also freezes well! Just let it cool completely, then transfer to a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge before reheating.

Make It Tonight

Now that you have all the details for creating your own Chickpea Korma (in 25 mins), it’s time to get cooking! This recipe not only satisfies your hunger but also brings a delightful array of flavors to your table. With quick prep and an even quicker cook time, you can enjoy a homemade, comforting meal without spending hours in the kitchen. Gather your ingredients, follow the steps, and indulge in a hearty dish that’s sure to impress your family and friends. Happy cooking!