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This recipe is a bit of a marvel – if I do say so myself. It’s my riff on the traditional Indian dish Chana Masala, but made speedier and silkier with coconut milk and a few pantry staples. I still remember the first time I made it and took a bite – it tasted like it had been simmering all day. Hearty, nourishing, and deeply comforting in a way that only chickpeas can be.
If you’re like me and want to incorporate more plant-based meals into your week without going full vegan or vegetarian, this is a perfect place to start. It’s rich, flavorful, and filling. And it got the seal of approval from my husband, who is not typically impressed by a dinner that doesn’t involve meat.
Table of Contents
😍 Why You’ll Love My Saucy Coconut Spiced Chickpeas
This dish checks all the boxes: simple, fast, deeply satisfying, and full of warm, cozy flavor. It’s inspired by my love of Indian cuisine – curries, naan, saag paneer, and of course, Chana Masala – but this version is mellowed out with creamy coconut milk and just the right touch of spice.
Chickpeas are the star here: meaty, affordable, and always up to the task of anchoring a vegan meal. I reach for them time and again when I want something filling but still nourishing. Pair them with fluffy rice, cauliflower rice, or some charred naan and you’ve got yourself a dinner that even the most devoted carnivore will love.
🗒️ Ingredients
Chickpeas – Affordable, protein-packed, and endlessly versatile. They soak up flavor beautifully and give this dish a satisfying, meaty bite.
Coconut milk – The creamy backbone of this dish. Full-fat is best for richness, especially the solidified coconut cream at the top of the can.
Tomato paste – Adds bold, concentrated flavor and a gorgeous deep color. Toasting it brings out its natural sweetness and gives the sauce that slow-cooked taste.
Onion + garlic – A must for any good simmered dish. They form the base of the flavor here.
Spices – Turmeric, ground ginger, salt, and pepper keep the spice profile warm and comforting without overwhelming heat.
Lime juice + cilantro – A finishing touch of brightness to cut through the creaminess and wake everything up.
👩🍳 How to Make My Saucy Coconut Spiced Chickpeas
🔥 Heat a generous swirl of oil in a large skillet or pot over medium heat.
🧅 Add chopped onion and cook for about 5 minutes until softened.
🥄 Stir in minced garlic and cook for 1 more minute.
🫚 Add turmeric, ginger, salt, and pepper. Toast with the onion mixture for about 30 seconds to bring out the aroma.
🍅 Stir in the tomato paste and cook for another 30 seconds.
🥥 Pour in ½ cup of full-fat coconut milk (use the thick cream at the top!) and bring to a boil.
⏲️ Add drained chickpeas and reduce to a simmer. Cover and cook for 15–20 minutes.
🍋 Remove from heat. Squeeze over lime juice, scatter chopped cilantro, and serve.
🥳 Enjoy!
🎩 Tips and Tricks
- Don’t skip the tomato paste toasting – it really deepens the flavor.
- Use the thick coconut cream for a lush, restaurant-worthy sauce.
- Let it rest for a few minutes before serving to allow the sauce to thicken and flavors to meld.
🌟 Variations
Want to mix it up a little? Try one of these:
- Add fresh spinach during the last few minutes of cooking for some greens.
- Stir in roasted cauliflower or sautéed mushrooms to bulk it up.
- Swap half the chickpeas for white beans for a different texture and flavor.
🤲 Substitutions
- No full-fat coconut milk? Light coconut milk will work, though the sauce will be thinner.
- Out of yellow onions? Red onions, scallions, or even leeks are all fair game.
- Have fresh ginger? Grate in ½ to 1 teaspoon to replace the dried ground version.
📓 Best served with
- Steamed basmati or jasmine rice
- Cauliflower rice for a lower-carb option
- Warm, charred naan for scooping
- A spoon (no shame – this sauce is that good)
👝 How to Store Leftover Saucy Coconut Spiced Chickpeas
Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. The flavor only gets better with time, so it’s a great make-ahead lunch or dinner.
🧠 Common Questions
Yes! Just make sure they’re fully cooked before adding to the recipe. You’ll need about 1½ cups of cooked chickpeas to replace one can.
Absolutely. Let it cool completely, then transfer to a freezer-safe container. It’ll keep for up to 3 months. Thaw in the fridge overnight and reheat gently.
Nope! It’s spiced, but not spicy. If you want heat, add a pinch of chili flakes or cayenne.
Yes, and you should. This recipe doubles beautifully and keeps well, so it’s perfect for meal prep.
Leave it out or sub with fresh parsley. You’ll still get that fresh, herby finish.
Saucy Coconut Spiced Chickpeas
Equipment
- large, heavy bottomed skillet
Ingredients
- 1 tbsp coconut oil
- 2 garlic cloves, minced
- 1 small yellow onion, chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 14.5 oz can of chickpeas, drained and rinsed
- ¼ cup tomato paste
- ½ cup full fat coconut milk, with the cream
- 1 tsp Kosher salt
- ¼ tsp Fresh cracked pepper
- ½ lime, for serving
- ½ 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This came together quickly and was very tasty! I added a hand full of spinach at the end.
I’m so glad you enjoyed it, Glenda!
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
Sounds fantastic and can’t wait to try it! You’ve forgotten to mention when to add the chickpeas though.