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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.
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Course
Dinner, Lunch
Servings
2
people
Equipment
large, heavy bottomed skillet
Ingredients
1x
2x
3x
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
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