Saucy Coconut Spiced Chickpeas (Vegan, Gluten Free)

Saucy Coconut Spiced Chickpeas (Vegan, Gluten Free)

Okay, I’m excited about this.

This recipe, if I do say so, is a bit of a marvel.  It’s based on the traditional Indian dish, Chana Masala but super speedy to make with only a handful of ingredients. I even surprised myself when I first made it, it tasted like it had been cooking for hours and was both hearty and nourishing in a way that only chickpeas can be.  I thought to myself, “maybe we need to keep exploring more vegan recipes.”

If, like me, you want to incorporate more plant based meals in your life without being vegan or vegetarian, this is an excellent dish to try.  Chickpeas are quite meaty, and along with cauliflower and Portobello mushrooms, are what I turn to most as the star of a vegan dinner dish.

I have a deep love for Indian cuisine, from their curries, naan, sag paneer, and yes Chana Masala. This riff has a touch less spice, a more creamy consistency that soaks into the chickpeas, and takes much less work and time while still totally delivering on flavor. Serve it with rice, or cauliflower rice, and some charred naan and it’s a feast any carnivore would be happy with.  Just ask my husband.

coconut spiced chickpeas

HOW TO MAKE MY SAUCY COCONUT SPICED CHICKPEAS:

Step 1. Heat a large skillet or pot over medium heat. Add oil and let it get hot.

Step 2. Add onion and let cook for 5 minutes, stirring.

Step 3. Stir in garlic and cook for 1 minute longer.

Step 4. Add turmeric, ginger, salt, and pepper and toast the spices with the mixture for 30 seconds.

Step 5. Add the tomato paste and cook, stirring, for 30 seconds more.

Step 6. Pour in 1/2 cup of coconut milk, being sure to use some of the hardened cream at the top, and bring to a boil. Add in chickpeas.

Step 7. Reduce to a simmer and simmer, covered, for 15-20 minutes.

Step 8. Remove from heat and sprinkle with lime juice and fresh cilantro. Serve over rice or cauliflower rice, with naan, and enjoy!

Step 9. Enjoy!


Key ingredients in saucy coconut spiced chickpeas:

Chickpeas – What can’t chickpeas do?  I use them often as a plant based protein packed staple, from soups and hummus dips to baked goods like cookies.  They are cheap, and when bought in a can they indicate you are only minutes away from a filling meal.

Coconut milk – Coconut milk is another ingredient that can serve so many purposes, and does in my household.  I use it to replace cream in creamy sauces like in this fan favorite pasta, in smoothies and baked goods, and in simple simmered suppers like these coconut spiced chickpeas.

Tomato paste – Tomato paste is another favorite ingredient of mine (three in one recipe, is it any wonder I am so excited to share this with you?).  It’s got such incredible, concentrated flavor and adds a ton of personality to food.  I use it as a base in that amazing pasta I mentioned above.  It also gives your meal that “cooked all day” taste, especially when toasted a bit in olive oil and spices like we do here, while you and I know better.

coconut chickpeas

What else can I use?

  • I call for full fat coconut milk in this dish, which is often what I use.  I love the solidified coconut cream at the top of the can, it gives sauces wonderful body.  If you’re committed to light coconut milk, you can use it, the sauce will be a bit more loose but it’ll be delicious.
  • I call for a yellow onion here, but use what you have.  Red onion, scallion, leek… all of those will work.
  • If you have fresh ginger on hand, this is a great place to use it.  Grate in a bit to taste in place of the powder… about 1/2 teaspoon to a teaspoon depending on your tastes.

Want more of my vegan staples?

Hasselback Butternut Squash With maple Sage Butter, Red Chile + Pumpkin Seeds

Cheesy Vegan Kale Salad With Farro

Creamy Roasted Tomato Soup

Roasted Carrot + Avocado Salad

If you make my Saucy Coconut Spiced Chickpeas, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations! 

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

coconut chickpeas

Saucy Coconut Spiced Chickpeas (Vegan, Gluten Free)

These Saucy Coconut Spiced Chickpeas are one of my favorite quick, plant based meals to make for a weeknight dinner. They are so flavorful and satisfying, perfect over rice or scooped up with naan.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Course Dinner, Lunch
Servings 2 people

Equipment

  • large, heavy bottomed skillet

Ingredients
  

  • 1 tbsp coconut oil
  • 2 garlic cloves, minced
  • 1 small yellow onion, chopped
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground ginger
  • 1 14.5 oz can of chickpeas, drained and rinsed
  • 1/4 cup tomato paste
  • 1/2 cup full fat coconut milk, with the cream
  • 1 tsp Kosher salt
  • 1/4 tsp Fresh cracked pepper
  • 1/2 lime, for serving
  • 1/2 cup fresh cilantro, chopped

Instructions
 

  • Heat a large skillet or pot over medium heat. Add oil and let it get hot.
  • Add onion and let cook for 5 minutes, stirring.
  • Stir in garlic and cook for 1 minute longer.
  • Add turmeric, ginger, salt, and pepper and toast the spices with the mixture for 30 seconds.
  • Add the tomato paste and cook, stirring, for 30 seconds more.
  • Pour in 1/2 cup of coconut milk, being sure to use some of the hardened cream at the top, and bring to a boil. Add in chickpeas.
  • Reduce to a simmer and simmer, covered, for 15-20 minutes.
  • Remove from heat and sprinkle with lime juice and fresh cilantro. Serve over rice or cauliflower rice, with naan, and enjoy!
Keyword chickpeas, plant based, vegan
Tried this recipe?Let us know how it was!

Related Posts

Air Fried Artichoke Salad with Lemon Parmesan Dressing   (Gluten-Free)

Air Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)

This salad is one of my most viral salads on both Tik Tok and Instagram. I never know which salad is going to really resonate with you all, and sometimes I’m surprised. I guess I shouldn’t have been with this one… it utilizes canned artichokes […]

“Cheesy” Vegan Kale Salad with Farro (Vegan)

“Cheesy” Vegan Kale Salad with Farro (Vegan)

Since posting the salad that started it all (I’m looking at you) I’ve been getting lots of requests for another kale salad. I adore kale salads, so this is not a hard ask from me. I wasn’t sure how much all of you would jump […]



2 thoughts on “Saucy Coconut Spiced Chickpeas (Vegan, Gluten Free)”

  • Sounds fantastic and can’t wait to try it! You’ve forgotten to mention when to add the chickpeas though.

  • 5 stars
    Made this for dinner tonight, so easy. I didn’t miss a meat or fish in this dish as the chickpeas and rice made for a delicious and satisfying meal

Comments are closed.