Garbanzos in Coconut Milk
Savor the warm, creamy flavors of "Garbanzos in Coconut Milk," a hearty one-pan dish that's both comforting and packed with vibrant spices. This vegetarian recipe combines tender chickpeas with the luscious richness of coconut milk, complemented by earthy cumin, turmeric, and a bright kick of fresh lime. A base of sautéed onions, garlic, and grated ginger creates a fragrant foundation, while fresh tomatoes and a sprinkle of cilantro elevate its fresh, wholesome appeal. Ready in just 40 minutes, this versatile dish is perfect for weeknight dinners or meal prep, pairing beautifully with steamed rice, quinoa, or warm flatbreads. Dive into this satisfying combination of plant-based protein and aromatic spices for a meal that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 cups Cooked chickpeas (garbanzos)
- 1 can Coconut milk
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 medium Tomato, diced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
Instructions
Heat olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the diced tomato, ground cumin, turmeric, and paprika. Cook, stirring, for 3-4 minutes until the spices are well combined and the tomato starts to break down.
Pour in the coconut milk and stir to combine with the spice mixture. Bring the sauce to a gentle simmer.
Add the cooked chickpeas to the skillet and season with salt and black pepper. Stir well to coat the chickpeas in the sauce.
Simmer the mixture on low heat for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Taste and adjust seasoning as needed. If desired, add a splash of water to thin the sauce slightly.
Just before serving, stir in fresh lime juice and sprinkle the dish with chopped cilantro.
Serve hot over steamed rice, quinoa, or with your favorite flatbread.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 177.9 g | 65% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 57.6 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2246 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
