Description
A creamy, dreamy dish combining chickpeas and coconut milk, perfect for cozy evenings.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 1 cup coconut milk
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat until it shimmers.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in the chickpeas, ground cumin, smoked paprika, salt, and pepper, coating the chickpeas with spices.
- Pour in the coconut milk and bring to a gentle simmer, stirring to blend the flavors.
- Cook for about 10-15 minutes, stirring occasionally, until the sauce is creamy and thickened.
- Garnish with fresh cilantro before serving.
Notes
This dish can be made ahead and stored in the fridge for up to 3 days. It’s also freezer-friendly for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg