Easy ginger chickpeas with coconut milk are spiked with a punch of fresh lemon juice and feature loads of fresh spinach. Serve over brown rice or quinoa for a gluten-free dinner.
I've been making this cozy and nourishing dish since our days in Morocco, and I just can't stop! It's fragrant with garlic and fresh ginger, beautifully creamy from the coconut milk, and finished with a good squeeze of lemon. This dish is a great vegetarian main that's the perfect balance of sweet-salty. AND it's deliciously filling.
Add an easy side of roasted cauliflower or sip on a cup of carrot cauliflower soup (my zucchini soup recipe is also nice) for a dose of extra veg.
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Lots to Love About These Creamy Chickpeas
- Kid-friendly. I started making these chickpeas when my daughter was a toddler during our days in Casablanca, Morocco, and she continues to love them! The combo of salty, creamy, and nutty is a favorite with kids.
- Hard to stop eating. There's something about the blend of kicky ginger, zingy lemon juice, and lightly sweet coconut milk that's impossible to resist!
- Versatile. You can serve this dish over rice, alongside potatoes, or as a stew by dipping in chunks of freshly baked bread.
- Checks all the boxes. This dish is gluten-free, vegetarian, and vegan, making it great for everyone.
- Makes great leftovers. The flavors of this dish develop and settle as it rests in the fridge, making it a great candidate for make-ahead lunches or easy leftovers!
Ingredients Needed
It's easy to substitute another type of green here, although I love tender, baby spinach leaves as the star of the show. Here's a look at the ingredients included in this recipe, with the full amounts and detailed instructions in the recipe card at the end of this post.
- Olive oil - I always use extra virgin olive oil!
- Onion - You can use either a yellow or red onion.
- Garlic - Feel free to add more garlic if you like a lot of garlic!
- Ginger - Fresh ginger is essential here! If it's absolutely necessary, substitute 1 teaspoon of dried ginger for the fresh ginger (but please so fresh if you can!).
- Lemon - Freshly squeezed lemon juice is best here.
- Chickpeas - Drain and rinse the chickpeas before adding them to the pot.
- Baby spinach - This recipe needs a lot of spinach, up to 1 pound! You can reduce the amount if needed.
- Coconut milk - I prefer Native Forest Brand "organic coconut milk simple" which doesn't contain any extras, but any brand of coconut milk you like works fine.
- Salt - Fine sea salt or table salt.
How to Make Curried Chickpeas with Coconut Milk
Here's an overview in photos of how to make this easy vegetarian meal!
- Cook the aromatics: Heat the oil in a Dutch oven, then add the onion, and cook for 5 minutes, then stir in the garlic and ginger.
- Add chickpeas: Stir in the chickpeas and cook over high heat for a few minutes.
- Add spinach: Stir in the spinach a handful at a time and cook until wilted.
- Add coconut milk: Pour in the coconut milk, salt, and lemon juice.
- Simmer: Bring to a simmer, then turn down the heat and cook for 10 minutes.
A Few Tips and Variation Ideas
- Add the spinach slowly: The idea is to let the spinach fully cook down before adding the next batch, so give it a little time and stir so that it fully wilts.
- Double the recipe: Go ahead and double the recipe if you know you are extra hungry or want some leftovers!
- Try other greens: You can use kale or chard in place of the spinach. If using kale leaves, I would remove the ribs, chop them, and then "massage" them to break down their tougher fibers.
- Add extras: When cooking the aromatics (ie onion, garlic, and ginger) add ½ teaspoon of cayenne pepper for some heat. You can also add 1 teaspoon of ground ginger along with the coconut milk for extra ginger flavor.
Serving Options
I love serving chickpeas with coconut milk on top of fluffy white rice, brown rice, or quinoa! A simple side salad is always yummy, or add some extra roasted veggies like butternut squash baked until they're soft and sweet. You could also make baked sweet potatoes and serve them topped with a big helping of spinach, chickpeas, and a dollop of Greek yogurt!
Storage
- Fridge - Transfer cooled leftovers to an airtight container and store them in the fridge for up to 3 days.
- To Reheat - Heat the chickpeas in a pot on the stove over low heat until hot. Or, place the chickpeas and sauce in a bowl and heat it in the microwave in 30-second bursts until they're heated through.
If you try this coconutty chickpeas recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Recipe
Ginger Chickpeas with Coconut Milk
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 4 large cloves garlic , peeled and minced
- 1 tablespoon grated ginger
- 1 large lemon , juiced (about 2 tablespoons juice)
- 1 15-ounce can chickpeas , drained and rinsed
- 1 pound baby spinach
- 1 14-ounce can coconut milk
- 1 teaspoon salt , or to taste
Instructions
- Heat the 2 tablespoons olive oil a large, deep Dutch oven or heavy pot over medium-high heat. Add the 1 small yellow onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the 4 large cloves garlic and 1 tablespoon grated ginger and cook for 3 minutes, stirring frequently.
- Add the 1 15-ounce can chickpeas and cook over high heat for a few minutes, until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
- Toss in the 1 pound baby spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been added, pour in the 1 14-ounce can coconut milk, 1 teaspoon salt, and lemon juice1 large lemon. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and add more salt and lemon juice, if necessary.
Notes
- Add the spinach slowly: The idea is to let the spinach fully cook down before adding the next batch, so give it a little time and stir so that it fully wilts.
- Double the recipe: Go ahead and double the recipe if you know you are extra hungry or want some leftovers!
- Try other greens: You can use kale or chard in place of the spinach. If using kale leaves, I would remove the ribs, chop them, and then "massage" them to break down their tougher fibers.
- Add extras: When cooking the aromatics (ie onion, garlic, and ginger) add ½ teaspoon of cayenne pepper for some heat. You can also add 1 teaspoon of ground ginger along with the coconut milk for extra ginger flavor.
Helen Spiridakis says
Nice post......hope the new clime will be in SF.