Cilantro Lime Chickpeas
Some of the first meals I made when I started my blog was chickpea dishes. I’ve made so many different variations by mixing them with all kinds of sauces, pastas, salads, almost everything including chickpea eggs. They work with just about anything you can think of and are absolutely hearty, nutritious, and crazy delicious. When there’s nothing left, or if I need to whip up something fast, chickpeas are my go-to. Most of all, they’re the perfect post workout meal, and even before a long run.
For whipping something that was faster than the speed of light, I was pretty excited with how this recipe came out! Amazing the things you can pull off when you’re absolutely starving. I’ve added cilantro and lime for a zesty kick which mixed remarkably with the curry. The thick warm taste this bowl offers enhances more with the coconut milk. It’s light and vegan so it settles very nice in my stomach as well. I can confidently say that this is a meal of comfort, love, and tons of flavor and aroma in one small bowl.
What You’ll Need…
Equipment. Like I’ve mentioned, I was on the run with this one. I only really used a minimal amount of kitchen tools to guide me. All you’ll need is a medium sized pot or skillet, silicone spatula, fine mesh strainer, measuring cups, and some teaspoons and you are all set!
Onion and Garlic.
Start by mincing the garlic and ginger, and chopping onions to prep ahead of time. Then in your pot or skillet, heat up the olive oil on medium-low heat. Pour in the onions first and cook until fragrant and/or translucent. Then add garlic and only cook for 1 minute before adding the ginger. Make sure that you don’t overcook the garlic to it doesn’t burn and add a bitter taste to the meal.
Broth, Curry, Ginger, and Seasoning.
Next add the ginger, low sodium veggie broth, curry powder, salt, and nutritional yeast. Bring the pot to a boil and stir very well to make sure the seasoning is evenly distributed and the contents cook. Then settle to cook on medium-low heat for 5 minutes. It’s important to always be mindful about how much heat and temperature you put into cooking the broth. You don’t want to cook on high all the time or the flavors will get muted and may even taste bitter. I usually keep the heat medium-low when sauteeing before bringing it to high-boil when adding broth. Letting it simmer for a little while unlocks all the flavors in the ingredients. Slow and steady wins the race!
Chickpeas
Rinse out the chickpeas in a fine mesh strainer to remove any excess preservative or sodium from the can, and pour that right into the pot. Stir and cook under medium heat for 10 minutes. Make sure you stir occasionally to prevent the chickpeas from sticking to your pot or skillet.
Coconut Milk and Cilantro
This is the stage where the zest comes out! Stir in the coconut milk and cilantro and cook under medium-low heat for 10 minutes. To add more pop, squeeze a generous amount of lime juice and add more cilantro if you’d like. You can also add red pepper flakes as well.
This immaculate dish goes so well with just about anything. Enjoy with a side of rice and avocados, naan bread, eggs, or even pour it in a stew. The possibilities are endless!
Cilantro Lime Chickpeas
Serving size: 3 | Prep time: 10 min | Cook time: 25 min | Total: 35 min
Ingredients
4 medium cloves of garlic, minced
1/2 cup chopped yellow onions
1/2 tablespoon minced ginger
Extra virgin olive oil
1/2 cup low sodium veggie broth
1/2 tablespoon curry powder
1/2 teaspoon kosher sea salt
1/2 tablespoon nutritional yeast
1 can (15 oz) no salt added chickpeas, rinsed and drained
1/2 cup coconut milk
1/2 cup cilantro, plus more for garnish
1 lime, plus more for garnish
Red pepper flakes (optional)
Instructions
In a medium pot or skillet, heat up olive oil between low-medium heat. Add onions and sautee until fragrant. Stir in garlic and cook for a minute or until fragrant.
Stir in veggie broth, curry powder, ginger, salt, pepper, and nutritional yeast and bring to a boil. Then let it cook under medium heat for 5 minutes to allow the seasoning to settle.
Rinse chickpeas through a fine mesh strainer and pour them into the pot. Stir and cook under medium heat for 10 minutes.
Add in the coconut milk and cilantro. Stir in and cook under medium to low heat for 10 minutes. Squeeze the lime juice into the content and add more cilantro if you’d like. Top with red pepper flakes if you’d like as well. Enjoy with a bowl of white rice and avocado, in a taco, a salad, or anything else. Enjoy every flavorful bite!
