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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
