Creamy Coconut-Lime Chickpea Skillet is a vibrant, flavor-packed dish that comes together in one pan. Tender chickpeas simmer in a rich coconut sauce brightened with fresh lime, creating a balance of creamy and zesty that feels both comforting and refreshing perfect for an easy, satisfying meal any night of the week.

Prep Time:10 mins
Cooking Time:30 mins
Yields:4 serving(s)

Ingredients

• 4 Tbsp. coconut oil, divided
• 2 (15.5-oz.) cans chickpeas, drained, rinsed, divided
• 1 large yellow onion, thinly sliced into half-moons
• 1/2 cup water, divided
• 1 Tbsp. finely grated or minced garlic (from 4 to 5 cloves)
• 1 Tbsp. finely grated or minced peeled ginger (from a 1″ piece)
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground turmeric
• 1/4 tsp. to 1/2 tsp. cayenne pepper
• 1 Tbsp. tomato paste
• 1 (13.5-oz.) can unsweetened coconut milk
• 1 1/2 tsp. light brown sugar
• 1/4 tsp. baking soda
• Kosher salt
• Juice of 1 lime
• Cooked white rice and torn fresh basil, for serving

Directions

Step 1

In a large skillet over medium-high heat, heat 2 Tbsp. oil. Add 1 can chickpeas and cook, stirring occasionally and reducing heat as needed to avoid burning, until golden brown and crisp, 3 to 4 minutes. Transfer chickpeas to a medium bowl. Repeat with remaining 2 Tbsp. oil and chickpeas.

Step 2

In same skillet over medium heat, combine onion and 1/4 cup water and cook, stirring occasionally, until onion is softened, 7 to 10 minutes.

Step 3

Add garlic, ginger, cumin, cinnamon, turmeric and cayenne (to taste) and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring frequently, until paste is slightly darkened, about 2 minutes. Pour in milk and stir to combine. Add brown sugar, baking soda, crisped chickpeas, and remaining 1/4 cup water. Bring to a boil, scraping browned bits from bottom of pan. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until sauce thickens and flavors have melded, about 10 minutes.

Step 4

Remove from heat; season with salt. Stir in lime juice.

Step 5

Divide rice among plates or shallow bowls. Spoon chickpeas and sauce over. Top with basil.

Storage:

The chickpeas can be made 3 days ahead. Store in an airtight container and refrigerate. Gently reheat, adding a few splashes of water to loosen as needed.