Creamy Coconut-Lime Chickpea Skillet

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp paprika
• Salt and black pepper, to taste
• Juice and zest of 1 lime
• 2 cups baby spinach
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook for 3–4 minutes until softened.
3. Stir in garlic and ginger; cook for 30 seconds until fragrant.
4. Add cumin, turmeric, and paprika, stirring to coat the onions.
5. Add chickpeas and coconut milk. Stir well and bring to a gentle simmer.
6. Cook for 8–10 minutes, allowing the sauce to thicken slightly.
7. Stir in the spinach and cook until wilted.
8. Remove from heat and mix in the lime juice and zest.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro and serve warm.

Tips

• Use full-fat coconut milk for the creamiest texture.
• Add diced bell peppers or zucchini for extra vegetables.
• For heat, stir in red pepper flakes or a chopped chili.
• Serve over steamed rice, quinoa, or cauliflower rice.
• Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.

🥥🍋 This Creamy Coconut-Lime Chickpea Skillet is a bright, comforting, and protein-packed meal that’s easy enough for weeknights yet impressive enough for guests.