Saucy Coconut Spiced Chickpeas
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.
Servings: 2 people
Cost: $5
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
Calories: 233kcal | Carbohydrates: 17g | Protein: 4g | Fat: 19g | Saturated Fat: 17g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1434mg | Potassium: 608mg | Fiber: 3g | Sugar: 7g | Vitamin A: 781IU | Vitamin C: 19mg | Calcium: 52mg | Iron: 3mg
