Creamy Coconut-Lime Chickpea Skillet
Recipe: https://recipestripper.com/recipes/e4717a05-631f-4c80-ad01-85d7f7fa177d
Original source: https://www.delish.com/cooking/recipe-ideas/a64040354/coconut-lime-chickpea-skillet-recipe/

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.
Yield: 4 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT40M

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 c. 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
- 1 lime, juiced
- 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.