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Clean recipe · delish.com

Creamy Coconut-Lime Chickpea Skillet

In this one-pan dinner, crispy chickpeas are coated in a sweet, slightly spicy sauce of coconut milk, lime juice, and tomato paste that is absolute perfection.

Original recipe: delish.com

Yield:
4 servings
Prep:
10 min
Cook:
0 sec
Total:
40 min
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Ingredients

  1. 4 tbsp. coconut oil, divided
  2. 2 (15.5-oz.) cans chickpeas, drained, rinsed, divided
  3. 1 large yellow onion, thinly sliced into half-moons
  4. 1/2 c. water, divided
  5. 1 tbsp. finely grated or minced garlic (from 4 to 5 cloves)
  6. 1 tbsp. finely grated or minced peeled ginger (from a 1" piece)
  7. 1 tsp. ground cumin
  8. 1/2 tsp. ground cinnamon
  9. 1/2 tsp. ground turmeric
  10. 1/4 tsp. to 1/2 tsp. cayenne pepper
  11. 1 tbsp. tomato paste
  12. 1 (13.5-oz.) can unsweetened coconut milk
  13. 1 1/2 tsp. light brown sugar
  14. 1/4 tsp. baking soda
  15. Kosher salt
  16. 1 lime, juiced
  17. Cooked white rice and torn fresh basil, for serving

Instructions

  1. In a large skillet over medium-high heat, heat 2 Tbsp. oil. Add 1 can chickpeas and cook, stirring occasionally and reducing heat as needed to avoid burning, until golden brown and crisp, 3 to 4 minutes. Transfer chickpeas to a medium bowl. Repeat with remaining 2 Tbsp. oil and chickpeas.
  2. In same skillet over medium heat, combine onion and 1/4 cup water and cook, stirring occasionally, until onion is softened, 7 to 10 minutes.
  3. Add garlic, ginger, cumin, cinnamon, turmeric and cayenne (to taste) and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring frequently, until paste is slightly darkened, about 2 minutes. Pour in milk and stir to combine. Add brown sugar, baking soda, crisped chickpeas, and remaining 1/4 cup water. Bring to a boil, scraping browned bits from bottom of pan. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until sauce thickens and flavors have melded, about 10 minutes.
  4. Remove from heat; season with salt. Stir in lime juice.
  5. Divide rice among plates or shallow bowls. Spoon chickpeas and sauce over. Top with basil.