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 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!
