Creamy Coconut Lime Chickpea Skillet
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.
Ingredients :
- 4 Tbsp. coconut oil, divided
- 2 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
- 1 Tbsp. finely grated or minced peeled ginger
- 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 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 :
- 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.
- 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.
- 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.
- Remove from heat; season with salt. Stir in lime juice.
- Divide rice among plates or shallow bowls. Spoon chickpeas and
