Turmeric Coconut Chickpea Skillet (Printable)
Creamy coconut and turmeric blend with chickpeas and greens in a quick, vibrant skillet dish.
# List of ingredients:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 5 ounces baby spinach or kale, roughly chopped
→ Legumes
07 - 2 cans (15 ounces each) chickpeas, drained and rinsed
→ Coconut & Liquids
08 - 1 can (13.5 ounces) coconut milk, full-fat preferred
09 - 1/2 cup vegetable broth
→ Spices
10 - 1 1/2 teaspoons ground turmeric
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon chili flakes
14 - Salt and black pepper, to taste
→ Finish
15 - Juice of 1/2 lemon or lime
16 - Fresh cilantro, chopped for garnish
# Steps:
01 - Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until translucent and softened.
02 - Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in the sliced red bell pepper. Sauté for 3–4 minutes until slightly softened but still retaining some crunch.
04 - Sprinkle in the turmeric, cumin, smoked paprika, and chili flakes. Stir constantly for 30 seconds to toast the spices and release their aromatic oils.
05 - Add the drained chickpeas, coconut milk, and vegetable broth to the skillet. Stir well to combine, scraping up any browned bits from the bottom of the pan.
06 - Simmer uncovered over medium-low heat for 8–10 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
07 - Add the chopped spinach or kale to the skillet. Stir until the greens are wilted and incorporated, about 2–3 minutes.
08 - Season with salt, black pepper, and lemon or lime juice to taste. Serve hot, garnished generously with fresh chopped cilantro.
# Expert Advice:
01 -
- The way the creamy coconut sauce clings to every single chickpea makes each bite feel luxurious and comforting
- You can keep everything in your pantry and just add fresh greens when you are ready to cook
- The turmeric gives you this stunning golden bowl that looks impressive but requires zero fancy skills
02 -
- Full fat coconut milk makes a huge difference here, so do not be tempted to use the light version if you want that restaurant quality texture
- Letting the spices toast in the hot oil for those 30 seconds before adding any liquid is what develops the deep flavor profile
- The sauce continues to thicken as it sits off the heat, so do not reduce it too much during cooking
03 -
- Grating the ginger on a microplane means you do not end up with fibrous bits in your sauce
- Wait until the very end to add your salt, since coconut milk varies in sodium and you want to get the seasoning just right