Saucy Coconut Spiced Chickpeas
Serves 2
5 mins prep
20 mins cook
25 mins total
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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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!
