Plant-based comfort for real life
Coconut-Lime Chickpea Skillet
Crisp chickpeas simmered in a creamy coconut, tomato, ginger, and lime sauce. Serve over warm white rice for a practical vegetarian dinner with bold flavor and satisfying texture.
What you need
Ingredients
- Coconut oil, divided 4 tbsp
- Chickpeas, drained and rinsed 2 cans, 15.5 oz each
- Large yellow onion, thinly sliced 1
- Water, divided ½ cup
- Garlic, finely grated or minced 1 tbsp
- Fresh peeled ginger, grated or minced 1 tbsp
- Ground cumin 1 tsp
- Ground cinnamon ½ tsp
- Ground turmeric ½ tsp
- Cayenne pepper ¼–½ tsp
- Tomato paste 1 tbsp
- Unsweetened coconut milk 1 can, 13.5 oz
- Light brown sugar 1½ tsp
- Baking soda ¼ tsp
- Kosher salt To taste
- Fresh lime juice Juice of 1 lime
- Cooked white rice For serving
- Fresh basil, torn For serving
How to make it
Instructions
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1
Crisp the first batch
Heat 2 tablespoons coconut oil in a large skillet over medium-high heat. Add one can of chickpeas and cook for 3–4 minutes, stirring occasionally, until golden and lightly crisp. Transfer to a bowl.
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2
Crisp the remaining chickpeas
Add the remaining 2 tablespoons coconut oil and repeat with the second can of chickpeas. Transfer the chickpeas to the same bowl.
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3
Soften the onion
Reduce the heat to medium. Add the sliced onion and ¼ cup water. Cook for 7–10 minutes, stirring occasionally, until the onion is soft.
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4
Add the aromatics and spices
Stir in the garlic, ginger, cumin, cinnamon, turmeric, and cayenne. Cook for approximately 1 minute, stirring frequently, until fragrant.
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5
Develop the sauce
Add the tomato paste and cook for approximately 2 minutes, stirring until it darkens slightly. Pour in the coconut milk, then add the brown sugar, baking soda, chickpeas, and remaining ¼ cup water.
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6
Simmer
Bring the mixture briefly to a boil while scraping the browned bits from the skillet. Reduce the heat to medium-low and simmer for approximately 10 minutes, stirring occasionally, until the sauce thickens.
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7
Finish and serve
Remove from the heat. Season with kosher salt and stir in the fresh lime juice. Serve over rice and finish with torn basil and additional lime wedges.
Helpful details
Quick Eatwell Notes
Why use baking soda?
A small amount helps soften the chickpea skins and contributes to a smoother finished texture.
Keep the browned bits
Scrape the caramelized bits from the skillet into the sauce for deeper savory flavor.
Make-ahead option
Refrigerate the chickpea mixture in an airtight container for up to three days. Reheat gently and add water if needed.
Estimated per serving
Nutrition Overview
Nutrition values are third-party estimates and may vary according to ingredient brands, serving size, and preparation. They are not a substitute for individualized nutrition or medical advice.
Complete your routine
Pair your meal with Daily 5.
Four functional mushrooms plus elderberry in one straightforward daily formula.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Why this meal works
Thoughtful ingredients.
Satisfying results.
Eatwell highlights approachable meals that bring real food, practical preparation, and enjoyable flavor into the same routine.
Plant-based protein
Chickpeas provide plant protein and help make the meal substantial and satisfying.
Fiber-rich foundation
Chickpeas and onions contribute dietary fiber as part of an overall balanced eating pattern.
Bold, layered flavor
Ginger, garlic, cumin, turmeric, cinnamon, cayenne, and lime create depth without complicated preparation.
Practical for real life
Pantry-friendly ingredients and one-skillet preparation make this recipe suitable for busy weeknight cooking.