(VG) One-Pan Coconut Lime Chickpeas Find more recipes like this in my new cookbook - HOME IS WHERE THE FOOD IS - available now on www.aletheatodaro.com What you'll need... •Coconut oil •Diced onions •Curry powder, turmeric, paprika, thyme, parsley, garam masala, chipotle chili powder, onion powder, garlic powder, basil •Sliced red bell peppers, minced garlic, minced ginger, diced jalapeños •3 cans chickpeas rinsed & drained •Salt, pepper, crushed red pepper •Tomato paste •Brown sugar •Lime juice, lime zest •Full fat coconut milk •Fresh cilantro -Add coconut oil to a heated pan. Once melted, add in onions. Saute until translucent. Add in seasonings and sauté until fragrant. Add in bell peppers - jalapeños. Saute 2-3 minutes until peppers are slightly tender. Add in chickpeas and mix well. Create a space in the center of the pot, and add in the tomato paste. Mix well, then mix in brown sugar. Add in lime juice, lime zest, and coconut milk. Bring to a simmer - season with salt, pepper, crushed red peppers, and fresh cilantro. Mix well, and adjust seasonings to your preference. Cover and reduce heat to medium-low. Cook for 25-30 minutes. Garnish with fresh limes and crushed red peppers. Serve with jasmine rice and enjoy.
