Creamy Coconut-Braised Chickpeas For The Winter

Winter is just around the corner. How do I know this? I was born on the first day of winter! And, every time that day comes around, I am grateful for many things. But, the main thing I adore, embrace, and enjoy is a nice hot comforting bowl of food. A delicious meal of creamy coconut-braised chickpeas is one of my favorite dishes to usher in the first day of winter. You know you want to join me!

What is “braised,” anyway?

Braising is a combination cooking method that includes dry + wet heat. In the recipe, I sauté (dry heat) the chickpeas over high heat to add a little crispness. Then, I add a liquid (in this case, coconut cream) to continue the cooking process using wet heat.

This method usually works well with one-pot meals such as soups and stews. I’d say that’s a recipe for some awesome winter dishes! As long as you have all of your mise en place ready to go, this recipe will be ready in no time at all.

What I mean by mise en place is, I like to have all of my ingredients prepped and measured. Having everything ready to go will make the cooking process go smoothly. Linda, at Spruce Eats, gives a nice run-down on how to “mise” properly.

“Braise Me, Baby”

Once you add coconut cream, all of each ingredient’s flavors have a little dance together. Dancing leads to falling in love… or so I remember it going that way. Keep in mind; you are the match-maker to your ingredients. And, all of that love will shine through your dish.

When I make this recipe, I usually double the amounts so that I have plenty of leftovers to enjoy. It’s a great option to have on hand for a few dinners and one lunch. Creamy coconut-braised chickpeas are going to be your new favorite thing.

For a Thai-inspired recipe using chickpeas, check out Cauliflower Panang with Garbanzo Beans. It’s a similar recipe but with all of the Thai flavors. Yum!

Creamy Coconut-Braised Chickpeas

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5 from 1 review

Print Recipe

• Total Time: 30 minutes
• Yield: 4-6 1x

Ingredients

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1 tbsp olive oil

1/2 yellow onion, finely chopped

3 cloves garlic, finely chopped

1 tbsp + 1 tsp fresh ginger, separated, grated including its skin

1 jar of sun-dried tomatoes (packed in oil), tomatoes only

1/2 tsp red pepper flakes

1 lemon, zested

2- 15 oz cans chickpeas, drained

1- 14 oz can coconut cream

1 container fresh spinach

kosher salt and black pepper to taste

1 bunch fresh cilantro for garnish

2-3 cups cooked jasmine rice, white or tri-color

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Instructions

Heat a large Dutch oven or pot over low to medium-low heat.  Add the olive oil, onions, and a pinch of salt. Sauté the onions for a few minutes or until they become slightly translucent. Add the garlic and 1 tbsp ginger and cook for a few more minutes. Then, add the sun-dried tomatoes, lemon zest, and red pepper flakes. Lastly, add the chickpeas and stir to coat in the tomato mixture. Increase the heat to fry the chickpeas a bit. 

Once the chickpeas have a nice color, add the coconut cream and 1 tsp grated ginger. Squeeze the juice from the lemon you zested into the pot and stir to combine. Stir in the spinach to wilt into the dish—season to taste with salt and pepper. Cover slightly with a lid and let it simmer for a few minutes. 

Serve a heaping spoonful of rice into a bowl. Add a few ladles of the chickpeas over the rice and top with fresh cilantro. 

• Author: Ruthie Landelius
• Prep Time: 15
• Cook Time: 15
• Category: Comfort food
• Method: stove top
• Cuisine: Mediterranean