Saucy Coconut Spiced Chickpeas | Kat Can Cook

Kat Can Cook

Saucy Coconut Spiced Chickpeas

Serves 25 mins prep20 mins cook

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.

0 servings

What you need

tbsp coconut oil

garlic clove

yellow onion

tsp ground turmeric

tsp ground ginger

oz dried chickpeas

cup tomato paste

cup full-fat coconut milk

tsp kosher salt

Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

tsp freshly cracked black pepper

lime

cup fresh cilantro

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Instructions


0 Heat a large skillet or pot over medium heat.  Add oil and let it get hot.
1 Add onion and let cook for 5 minutes, stirring.
2 Stir in garlic and cook for 1 minute longer.
3 Add turmeric, ginger, salt, and pepper and toast the spices with the mixture for 30 seconds.
4 Add the tomato paste and cook, stirring, for 30 seconds more.
5 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.
6 Reduce to a simmer and simmer, covered, for 15-20 minutes.
7 Remove from heat and sprinkle with lime juice and fresh cilantro.  Serve over rice or cauliflower rice, with naan, and enjoy!

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