This one-pot meal is a super-easy recipe you can whip up with less time. A delightful fusion of flavors, combining the richness of creamy coconut milk with the warmth of ginger and the earthiness of chickpeas. It's a hearty and satisfying meal that's perfect for any occasion, from weeknight dinners to special gatherings with friends and family.
Why You'll Love This Recipe:
- Quick and easy to make
- Creamy and flavorful
- Packed with plant-based protein and nutrients
- Versatile and customizable
- Perfect for meal prep and leftovers
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 onion, diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (13.5 ounces) light coconut milk
- 2 cups kale, chopped
- 2 cups baby spinach
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- Pink salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add minced ginger and fresh garlic, and sauté for 2-3 minutes until fragrant on medium high heat.Add diced onion to the pan and cook until softened, about 5 minutes.
- Stir in chickpeas, coconut milk, kale, spinach, turmeric, garlic powder, pink salt, and black pepper.
- Bring the mixture to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to meld together and the greens to wilt.
- Adjust seasoning with salt and pepper if needed.
- Serve hot, optionally garnished with fresh cilantro, lime wedges or garnish with cilantro-raisin chutney.
Hint: For an extra depth of flavor, try toasting your spices like turmeric and garlic powder in a dry pan for a minute or two before adding them to the dish. Toasting spices helps release their essential oils, intensifying their aroma and taste, and lending a more robust flavor profile to your creamy vegan coconut ginger chickpeas. Just be careful not to burn them, as this can result in a bitter taste. Enjoy the rich and fragrant notes this simple technique brings to your recipe!
Substitutions
- Red Lentils: Substitute chickpeas with red lentils for a different texture and flavor. Collard greens would work too in place of spinach.
- Bell Peppers: Replace kale and spinach with diced bell peppers for a pop of color and sweetness.
- Sweet Potatoes: Add diced sweet potatoes for added sweetness and creaminess. Add umami by stirring in some soy sauce or vegan fish sauce.
Variations
- Coconut-Ginger Chickpea Soup: Add an extra cup of vegetable stock to the recipe and blend the cooked mixture until smooth to create a creamy soup.
- Curry Chickpeas: Stir in 2 tablespoons of curry powder or paste for a fragrant and aromatic curry twist.
- Spicy Chickpeas: Add a pinch of cayenne pepper or red pepper flakes for some extra heat.
Top tip
For a creamier texture and richer flavor, refrigerate a can of full-fat coconut milk overnight before using it in this recipe. This allows the coconut cream to separate and solidify at the top of the can. When you open the can, scoop out the thick coconut cream and use it in place of or in addition to the light coconut milk called for in the recipe. This trick adds an indulgent creaminess to your dish, making it even more satisfying and luxurious. Enjoy the velvety goodness of your creamy vegan coconut ginger chickpeas with this simple yet effective top tip!
FAQ
Can I use full-fat coconut milk instead of light coconut milk? Yes, you can use full-fat coconut milk for a richer and creamier texture.- Can I make this recipe in an Instant Pot or Dutch oven? Absolutely! Simply adjust the cooking time and method accordingly.
- How long does this recipe last in the fridge? This dish will keep well in an airtight container in the fridge for up to 4 days.
- Can I freeze leftovers? Yes, you can freeze leftovers for up to 3 months. Just thaw and reheat before serving.
- Are there any other vegetables I can add? Feel free to customize this recipe with your favorite veggies such as carrots, broccoli, or mushrooms.
- Is this recipe gluten-free? Yes, this recipe is naturally gluten-free. Just make sure to check the labels of your ingredients to ensure they are certified gluten-free if needed.
Enjoy making and indulging in this creamy vegan delight! Don't forget to share your creations and tag me on social media. Happy cooking!
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Pairing
These are my favorite dishes to serve with [this recipe]:
Creamy Vegan Coconut Ginger Chickpea Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon fresh ginger minced
- 3 cloves garlic minced
- 1 onion diced
- 1 can 15 ounces chickpeas, drained and rinsed
- 1 can 13.5 ounces light coconut milk
- 2 cups kale chopped
- 2 cups spinach
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- Pink salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add minced ginger and garlic, and sauté for 2-3 minutes until fragrant.
- Add diced onion to the pan and cook until softened, about 5 minutes.
- Stir in chickpeas, coconut milk, kale, spinach, turmeric, garlic powder, pink salt, and black pepper.
- Bring the mixture to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to meld together and the greens to wilt.
- Adjust seasoning with salt and pepper if needed.
- Serve hot, optionally garnished with fresh cilantro and a squeeze of lime juice
