Creamy Coconut-Lime Chickpea Skillet Recipe
A flavorful and creamy Coconut-Lime Chickpea Skillet featuring crispy browned chickpeas simmered in a luscious spiced coconut milk sauce, finished with fresh lime juice and served over cooked white rice with torn basil for a satisfying vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian, with tropical influences
- Diet: Vegetarian
Ingredients
Scale
Chickpeas and Oil
- 4 tbsp. coconut oil, divided
- 2 (15.5-oz.) cans chickpeas, drained and rinsed, divided
Vegetables and Aromatics
- 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)
Liquids & Misc
- 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
Spices & Seasonings
- 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
Instructions
- Crisp the Chickpeas: Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add one can of drained and rinsed chickpeas. Cook, stirring occasionally and adjusting heat to prevent burning, until chickpeas are golden brown and crisp, about 3 to 4 minutes. Transfer chickpeas to a medium bowl. Repeat this process with the remaining 2 tablespoons of oil and the second can of chickpeas to get evenly crisped chickpeas.
- Cook the Onions: In the same skillet, reduce heat to medium and add the sliced onion along with 1/4 cup of water. Cook, stirring occasionally, until the onion is softened and translucent, about 7 to 10 minutes.
- Add Spices and Develop Sauce: Stir in the grated garlic, ginger, cumin, cinnamon, turmeric, and cayenne pepper to the softened onions. Cook, stirring frequently, until fragrant, about 1 minute. Add the tomato paste and continue cooking, stirring frequently, until the paste darkens slightly, about 2 minutes. Pour in the unsweetened coconut milk and stir to combine.
- Simmer the Chickpeas in Sauce: Add light brown sugar, baking soda, all the crispy chickpeas, and the remaining 1/4 cup water to the skillet. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan for extra flavor. Reduce heat to medium-low and let simmer, stirring occasionally, until the sauce thickens and the flavors meld, approximately 10 minutes.
- Finish and Serve: Remove skillet from heat and season the sauce with kosher salt to taste. Stir in fresh lime juice to add brightness. Serve the chickpeas and sauce over cooked white rice, topped with torn fresh basil leaves for a fragrant finish.
Notes
- For extra crispiness, ensure chickpeas are well drained and dry before frying.
- Adjust cayenne pepper according to your desired spice level.
- Baking soda helps soften the chickpeas and enhances sauce creaminess.
- This dish pairs well with jasmine or basmati rice for aromatic balance.
- Use canned coconut milk that is unsweetened to avoid added sugars.
Keywords: coconut lime chickpea skillet, creamy chickpeas, vegetarian coconut chickpeas, spiced chickpea skillet, coconut milk chickpea curry, quick vegetarian dinner
