Creamy Coconut-Lime Chickpea Skillet Recipe

Introduction

This Creamy Coconut-Lime Chickpea Skillet is a vibrant, comforting dish packed with bold flavors and a luscious sauce. Perfect for a quick weeknight meal, it combines crispy chickpeas with fragrant spices and a tangy lime finish that will brighten your dinner table.

Ingredients

• 4 Tbsp. coconut oil, divided
• 2 (15.5-oz.) cans chickpeas, drained, rinsed, divided
• 1 large yellow onion, thinly sliced into half-moons
• 1/2 cup water, divided
• 1 Tbsp. finely grated or minced garlic (from 4 to 5 cloves)
• 1 Tbsp. finely grated or minced peeled ginger (from a 1″ piece)
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground turmeric
• 1/4 tsp. to 1/2 tsp. cayenne pepper
• 1 Tbsp. tomato paste
• 1 (13.5-oz.) can unsweetened coconut milk
• 1 1/2 tsp. light brown sugar
• 1/4 tsp. baking soda
• Kosher salt, to taste
• Juice of 1 lime
• Cooked white rice, for serving
• Torn fresh basil, for serving

Instructions

1. Step 1: In a large skillet over medium-high heat, heat 2 tablespoons of coconut oil. Add one can of chickpeas and cook, stirring occasionally and reducing heat as needed to avoid burning, until golden brown and crisp, about 3 to 4 minutes. Transfer the chickpeas to a medium bowl. Repeat with the remaining 2 tablespoons of oil and the second can of chickpeas.
2. Step 2: In the same skillet over medium heat, combine the sliced onion and 1/4 cup water. Cook, stirring occasionally, until the onion is softened, about 7 to 10 minutes.
3. Step 3: Add the garlic, ginger, cumin, cinnamon, turmeric, and cayenne pepper (adjust to taste). Cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring frequently, until the paste darkens slightly, about 2 minutes.
4. Step 4: Pour in the coconut milk and stir to combine. Add the brown sugar, baking soda, crisped chickpeas, and the remaining 1/4 cup water. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens and flavors meld, about 10 minutes.
5. Step 5: Remove from heat and season with kosher salt to taste. Stir in the lime juice.
6. Step 6: Divide cooked white rice among plates or shallow bowls. Spoon the chickpeas and sauce over the rice and top with torn fresh basil. Serve immediately.

Tips & Variations

• For extra crisp chickpeas, pat them very dry before cooking and avoid overcrowding the pan.
• Use low-fat or full-fat coconut milk depending on your preference for creaminess.
• Swap fresh basil with cilantro or parsley for a different herbal note.
• Add a handful of spinach or kale in step 4 for added greens and nutrition.
• Adjust cayenne pepper to control the heat level to your liking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through, adding a splash of water or coconut milk if the sauce is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but soak and cook them fully before using. Canned chickpeas save time and are perfectly fine for this recipe.

Is this dish suitable for a vegan diet?

Absolutely. This recipe uses no animal products, making it vegan-friendly and packed with plant-based protein.

Creamy Coconut-Lime Chickpea Skillet Recipe

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★★★★★

4.9 from 103 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This creamy coconut-lime chickpea skillet is a flavorful, comforting dish featuring crispy chickpeas simmered in a rich coconut milk sauce infused with aromatic spices, fresh lime juice, and a hint of sweetness. Perfect served over white rice and topped with fresh basil, it offers a delightful blend of textures and vibrant flavors in a quick stovetop meal.

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Ingredients

Scale 1x2x3x

For the Chickpeas and Sauce

• 4 Tbsp. coconut oil, divided
• 2 (15.5-oz.) cans chickpeas, drained and rinsed, divided
• 1 large yellow onion, thinly sliced into half-moons
• 1/2 cup water, divided
• 1 Tbsp. finely grated or minced garlic (from 4 to 5 cloves)
• 1 Tbsp. finely grated or minced peeled ginger (from a 1″ piece)
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground turmeric
• 1/4 tsp. to 1/2 tsp. cayenne pepper
• 1 Tbsp. tomato paste
• 1 (13.5-oz.) can unsweetened coconut milk
• 1 1/2 tsp. light brown sugar
• 1/4 tsp. baking soda
• Kosher salt, to taste
• Juice of 1 lime

For Serving

• Cooked white rice
• Torn fresh basil leaves

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Instructions

1. Crisp the Chickpeas: In a large skillet over medium-high heat, heat 2 tablespoons of coconut oil. Add one can of drained and rinsed chickpeas. Cook, stirring occasionally and adjusting heat as needed to prevent burning, until the chickpeas are golden brown and crispy, about 3 to 4 minutes. Transfer the crisped chickpeas to a medium bowl. Repeat this process with the remaining 2 tablespoons of oil and the second can of chickpeas.
2. Softening the Onion: Using the same skillet, reduce heat to medium and add the thinly sliced onion along with 1/4 cup of water. Cook, stirring occasionally, until the onion is softened and translucent, about 7 to 10 minutes.
3. Sauté Aromatics and Spices: Add the grated garlic and ginger to the skillet with the softened onions. Stir in cumin, cinnamon, turmeric, and cayenne pepper to taste. Cook while stirring until the mixture becomes fragrant, approximately 1 minute. Then add the tomato paste and continue cooking, stirring frequently, until the paste darkens slightly, about 2 minutes.
4. Simmer the Coconut Sauce: Pour in the unsweetened coconut milk and stir to combine all ingredients. Add the light brown sugar, baking soda, reserved crisped chickpeas, and the remaining 1/4 cup water. Bring the mixture to a boil, stirring and scraping the browned bits from the bottom of the pan to incorporate flavor. Reduce heat to medium-low and let the sauce simmer, stirring occasionally, until it thickens and flavors meld, about 10 minutes.
5. Finish and Season: Remove the skillet from heat. Season the mixture with kosher salt to taste, then stir in the fresh lime juice for brightness.
6. Serve: Divide cooked white rice among serving plates or shallow bowls. Spoon the creamy coconut-lime chickpea mixture over the rice and garnish each serving with torn fresh basil leaves.

Notes

• For extra crunch, do not overcrowd the skillet when crisping chickpeas; cook in batches if needed.
• You can substitute fresh coconut milk with canned coconut milk for creaminess; ensure it’s unsweetened.
• Adjust cayenne pepper according to your heat preference.
• This dish pairs beautifully with jasmine or basmati rice to soak up the creamy sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Fusion (with Indian and Southeast Asian influences)

Keywords: chickpea coconut lime skillet, creamy chickpeas, vegan coconut curry, quick vegan dinner, coconut milk chickpea recipe