Description
A bright, creamy chickpea skillet with coconut milk and lime, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 lime, juiced and zested
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Drain and rinse the chickpeas well. Dice the onion and bell pepper. Mince the garlic. Zest the lime, then juice it. Have the coconut milk and olive oil ready at the stove. This quick prep keeps the cooking smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Sauté, stirring occasionally, until the onion turns translucent and the pepper softens, about 5–7 minutes.
- Stir in the minced garlic and cook for about 1 minute until fragrant. Add the drained chickpeas, the entire can of coconut milk, lime juice, and lime zest. Season with salt and freshly ground black pepper. Bring to a gentle simmer, then reduce heat to medium-low and let cook for 10–15 minutes until the sauce slightly thickens and the flavors meld. Taste and adjust seasoning.
- Remove the skillet from heat. Taste again and add more lime juice or salt if needed. Sprinkle chopped cilantro over the top for a fresh, herbal finish. Serve warm.
Notes
Serve over rice, quinoa, or with warm naan. Also pairs well with roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 1.5g
- Sodium: 420mg
- Fat: 23.5g
- Saturated Fat: 20g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4.9g
- Protein: 6.5g
- Cholesterol: 0mg