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Creamy Coconut-Lime Chickpea Skillet
By Alejandro Valdes Lora
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
Cal/Serv:
652
This creamy coconut-lime chickpea skillet is a weeknight dinner that I turn to again and again. With a sweet, slightly spicy coconut and tomato sauce that is absolute perfection, and plenty of crisp, nearly creamy chickpeas, this is one coconut-lime variation that won’t leave you missing the chicken. While this one-pan recipe is fairly straightforward, there are a couple of tricks that will help take it over the top. Here's what you need to know.
Baking soda:
You may look at the ingredient list and find yourself asking: Why do I need to add baking soda? The answer is twofold. For one, adding baking soda while cooking the chickpeas softens the skin around the chickpeas, helping them to absorb more flavor from that heavenly sauce and lending them an even creamier texture. For another, since baking soda is alkaline, it will help to balance out some of the acidity of the tomato paste, which is helpful since we are already adding in extra acidity later with the lime juice.
Don’t forget the brown bits:
While the idea of scraping the brown bits—called fond—from the pan back into the sauce may not sound particularly appetizing at first, in actuality it's essential to a flavorful dish. Those browned on bits are really just a collection of caramelized proteins and carbs that break down while browning meats and veggies. This means that the more you scrape and deglaze the fond, the more rich and savory the flavor of your sauce.
Storage:
The chickpeas can be made 3 days ahead. Store in an airtight container and refrigerate. Gently reheat, adding a few splashes of water to loosen as needed.
Did you try making this recipe? Let us know what you think in the comments down below!
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Ingredients
- 4 Tbsp.
coconut oil, divided
- 2
(15.5-oz.) cans chickpeas, drained, rinsed, divided
- 1
large yellow onion, thinly sliced into half-moons
- 1/2 cup
water, divided
- 1 Tbsp.
finely grated or minced garlic (from 4 to 5 cloves)
- 1 Tbsp.
finely grated or minced peeled ginger (from a 1" piece)
- 1 tsp.
ground cumin
- 1/2 tsp.
ground cinnamon
- 1/2 tsp.
ground turmeric
- 1/4 tsp.
to 1/2 tsp. cayenne pepper
- 1 Tbsp.
tomato paste
- 1
(13.5-oz.) can unsweetened coconut milk
- 1 1/2 tsp.
light brown sugar
- 1/4 tsp.
baking soda
Kosher salt
Juice of 1 lime
Cooked white rice and torn fresh basil, for serving
Directions
- Step 1In a large skillet over medium-high heat, heat 2 Tbsp. oil. Add 1 can chickpeas and cook, stirring occasionally and reducing heat as needed to avoid burning, until golden brown and crisp, 3 to 4 minutes. Transfer chickpeas to a medium bowl. Repeat with remaining 2 Tbsp. oil and chickpeas.
- Step 2In same skillet over medium heat, combine onion and 1/4 cup water and cook, stirring occasionally, until onion is softened, 7 to 10 minutes.
- Step 3Add garlic, ginger, cumin, cinnamon, turmeric and cayenne (to taste) and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring frequently, until paste is slightly darkened, about 2 minutes. Pour in milk and stir to combine. Add brown sugar, baking soda, crisped chickpeas, and remaining 1/4 cup water. Bring to a boil, scraping browned bits from bottom of pan. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until sauce thickens and flavors have melded, about 10 minutes.
- Step 4Remove from heat; season with salt. Stir in lime juice.
- Step 5Divide rice among plates or shallow bowls. Spoon chickpeas and sauce over. Top with basil.
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