Saucy Coconut Spiced Chickpeas

These Saucy Coconut Spiced Chickpeas are one of my go-to quick, easy, delicious plantbased meals to make for a weeknight dinner. They are so flavoursome and satisfying, perfect over cauliflower rice or on top of naan bread!

Ingredients

• 1 tbsp coconut oil
• 2 garlic cloves, minced
• 1 brown onion, chopped
• 1/2 tsp ground turmeric
• 1/4 tsp ground ginger
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 cup tomato paste
• 1/2 cup full fat coconut milk, with the cream
• 1 can of chickpeas, drained and rinsed
• To serve: 1/2 lime, 1/2 cup fresh coriander, chopped

Method

1. Heat oil in a large pan or pot over medium heat. Add onion and cook for 5 minutes, stirring. Stir in garlic and cook for another 1 minute.
2. Add turmeric, ginger, salt, and pepper and toast for 30 seconds.
3. Add the tomato paste and cook, stirring, for another 1 minute.
4. Pour in coconut milk, being sure to use some of the hardened cream at the top, and bring to a boil. Add in chickpeas.
5. Reduce to a simmer and cover for 15-20 minutes.
6. Remove from heat and squeeze over lime juice and fresh coriander. Serve over rice, cauliflower rice or naan and enjoy!