Turmeric Chickpeas with Ginger and Coconut
These turmeric chickpeas come together in 20 minutes- a perfect weeknight dinner that is filling and full of flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Main Course
Ingredients
Scale
Chickpeas
- 1 tablespoon olive oil
- 1 medium shallot (minced)
- 2 cloves garlic (minced)
- 2 teaspoons minced ginger
- 1 teaspoon turmeric powder
- 1/4 teaspoon salt
- 1 cup whole-fat coconut milk
- 2 teaspoons muscovado sugar
- 2 cups cooked chickpeas (drained and rinsed if using canned)
For serving
- 2 cups cooked brown rice
- cilantro, for serving
- lemon, for serving
- avocado, for serving
Instructions
- Heat a pot or dutch oven over medium-low heat. Add the shallot and cook for 3 to 4 minutes, until soft and fragrant. Stir in the garlic and ginger, cooking for another 1 to 2 minutes. Add the turmeric and salt followed by the coconut milk and muscovado sugar. Bring to a boil, reduce to a simmer then add the chickpeas. Cover and cook for 10 minutes to let the flavors develop and the chickpeas soften.
- Serve the turmeric chickpeas over the rice and sprinkle with cilantro. Serve with lemon wedges and fresh avocado.
Notes
Tips and Tricks: This is a really rich dish because of the coconut milk. If you want to cut down on the calories and fat, replace part of the coconut milk with vegetable broth.
Also, this recipe uses the coconut milk in a can. I recommend pouring the coconut milk into a storage container with a lid and shake until well combined.
Stock up: Get the pantry ingredients you will need: chickpeas, turmeric, muscovado sugar
Nutrition: See the information.
Nutrition
- Calories: 652
- Sugar: 14
- Sodium: 180
- Fat: 22.3
- Carbohydrates: 93.3
- Fiber: 14.7
- Protein: 24.4
Find it online: https://todays-picks.store/turmeric-chickpeas/%3C/a%3E%3C/p%3E