Creamy Coconut Turmeric Chickpeas (v)
Creamy turmeric coconut, delicious chickpeas, and full of flavor – this dish is super easy, and takes just 40 minutes to whip up! I love this meal as it satisfies that ‘comfort food’ craving, and chickpeas are a great source of protein with any vegan meal. I love to use black rice in this dish as it compliments the vibrant yellow turmeric. This recipe has no heat, so I like to add chili flakes when serving.
Notes
This is a really rich dish, so although the portions may seem small serving 3-4, it’s really fulling. Sometimes I pair this with lightly steamed green beans or baby corn, which adds a crunchy element to the dish.
Print
Creamy Coconut Turmeric Chickpeas (v)
- Total Time: 45 minutes
- Yield: 3-4 1x
Description
Creamy coconut sauce with turmeric, delicious chickpeas, and black rice
Ingredients
- 1–2 small shallots, diced
- 2–3 cloves of garlic, finely chopped
- 1/2 thumb size fresh ginger, finely chopped
- Handful fresh chopped coriander
- 1/2 tsp salt, few grinds of black pepper
- 1/2 tsp sugar (I only use brown or raw sugar in my home, but use whatever you have)
- 1/2 fresh squeezed lime
- olive oil
- 1 heaped tsp tomato paste
- 1 vegetarian stock cube
- 1/2 heaped tsp turmeric
- 1/4 cup boiling water
- 1.5 tsp soy sauce
- wild black rice
- 2 large handfuls chopped baby spinach
- 1 tin chickpeas 15.5 oz, drained
- 1 tin coconut milk, organic if possible, 13.6 oz
- Chili flakes
Instructions
- Start by getting all of your ingredients out and ready in front of you, with a chopping board and a sharp knife!
- Boil the kettle and cook the rice according to package instructions.
- Pop a large pan onto the stove and set the temp to a low heat. Chop the onions and add these to the pan with a generous dollop of olive oil, and fry for about 8-10 mins. I like to cook onions low and slow until they turn golden and sweet – some things should not be rushed!
- While the onions are slowly doing their thing (give them a stir every few minutes), chop the garlic and ginger up finely.
- Add the garlic and the ginger to the pan, letting them cook for about 1 – 2 minutes, stirring frequently.
- Add your turmeric (if you need to add an extra splash of olive oil, do so) and stir in for a minute.
- Add your tomato paste, and repeat the process by stirring it in for a further minute or two.
- Add in the coconut milk, soy, lemon, sugar, salt and pepper. Take the tin and fill it with about 1/4 cup boiling water (be careful, the tin gets hot), add the stock cube, and swoosh around to get all the remaining juices and add this to your pan!
- Bring to the boil, and reduce the heat to medium/low and let it simmer for about 10 mins, stirring every 2 -3 mins. If your coconut milk is very thick, feel free to use 1/2 cup of water as opposed to 1/4 as indicated.
- Now for the remaining ingredients. Add in the chickpeas (drained), spinach and coriander. Let this simmer for a further 5-7 mins, stirring regularly.
- Serve over black rice (or basmati/jasmine if preferred) and top with fresh coriander and chili flakes! This keeps well in the fridge for at least a week if you have leftovers. Enjoy!
Notes
This is a really rich dish, so although the portions may seem small serving 3-4, it’s really fulling. Sometimes I pair this with lightly steamed green beans or baby corn, which adds a crunchy element to the dish.
- Cook Time: 45
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Indian
Administrator
Marijke Warren
There’s nothing I love more than a comforting tasty meal with chickpeas, this recipe is perfect at any time of year and is super easy to make!
Laryssa
This one is a winner! So tasty…