Dinner

Creamy Coconut-Lime Chickpea Skillet Recipe

Name: Creamy Coconut-Lime Chickpea Skillet Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 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 tbsp. finely grated or minced garlic (from 4 to 5 cloves); 1 tbsp. finely grated or minced peeled ginger (from a 1″ piece); 1 (13.5-oz.) can unsweetened coconut milk; 1/2 cup water, divided; 1 lime, juiced; Cooked white rice, for serving; Torn fresh basil, for serving; 1 tsp. ground cumin; 1/2 tsp. ground cinnamon; 1/2 tsp. ground turmeric; 1/4 to 1/2 tsp. cayenne pepper, to taste; 1 tbsp. tomato paste; 1 1/2 tsp. light brown sugar; 1/4 tsp. baking soda; Kosher salt, to taste

ByMaya Arden August 10, 2026August 10, 2026

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Introduction

This Creamy Coconut-Lime Chickpea Skillet is a vibrant and satisfying vegetarian dish packed with bold spices and a luscious coconut sauce. Perfect served over rice and garnished with fresh basil, it’s both comforting and flavorful—ideal for a quick weeknight meal.

A white plate holds a serving of two main layers: on the left side, there is a thick orange-brown chickpea stew coated in a creamy sauce with a few green spinach leaves scattered on top, and on the right side, there is a neat pile of fluffy white rice with a couple of bright green lime wedges placed on the edge of the rice. The plate sits on a white marbled surface and part of a small white bowl with more lime wedges is visible to the top right. Photo taken with an iphone --ar 4:5 --v 7

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 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

1 lime, juiced
Cooked white rice, for serving
Torn fresh basil, for garnish

Instructions

Step 1: Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add half of the chickpeas and cook, stirring occasionally and adjusting heat to prevent burning, until golden brown and crisp, about 3 to 4 minutes. Transfer chickpeas to a bowl and repeat with remaining oil and chickpeas.
Step 2: In the same skillet, add the sliced onion and 1/4 cup water over medium heat. Cook, stirring occasionally, until the onion softens, about 7 to 10 minutes.
Step 3: Stir in garlic, ginger, cumin, cinnamon, turmeric, and cayenne pepper to taste. Cook for about 1 minute until fragrant. Add tomato paste and cook, stirring frequently, until it darkens slightly, approximately 2 minutes.

Step 4: Pour in the coconut milk and stir to combine. Add brown sugar, baking soda, the crisped chickpeas, and the remaining 1/4 cup water. Bring the mixture to a boil, scraping any browned bits from the pan bottom. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens and flavors meld, about 10 minutes.
Step 5: Remove from heat, season with kosher salt to taste, and stir in the lime juice.
Step 6: Serve the chickpeas and sauce spooned over cooked white rice. Garnish with torn fresh basil leaves.

Tips & Variations

For extra depth, toast the spices briefly in the dry skillet before adding onion and water.
Adjust cayenne pepper according to your preferred spice level, or omit for mild taste.
Swap chickpeas for white beans or lentils if preferred.

Use coconut yogurt or cream as a garnish for a richer finish.

Storage

Store leftover chickpea skillet in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce seems thick.

How to Serve

A white bowl filled with two main layers: on the left side is a heap of fluffy white rice with distinct grains, and on the right side is a thick orange-brown chickpea curry with a creamy texture that coats whole round chickpeas, topped with fresh green basil leaves for color contrast. Two squeezed lime wedges sit at the top-right edge of the bowl. A silver fork is partially inside the curry near the bottom-left, its prongs scooping some chickpeas. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk with additives?

It’s best to use unsweetened coconut milk without additives for the most natural flavor and texture. Some brands with stabilizers can alter the sauce consistency.

Is this dish vegan?

Yes, this recipe is naturally vegan when made as directed, using plant-based ingredients only.

Maya Arden