If you’re looking for a cozy winter dinner that is quick and easy to throw together, these Smoky Coconut Chickpeas with Rice are for you. These chickpeas are creamy and packed with tons of flavor, and they will fill you up. This plant-based recipe can be enjoyed for lunch or dinner. Serve with rice, quinoa, or pita bread. They’re perfect for an easy last-minute vegan dinner that everyone will love.
These smoked coconut Chickpeas are one of those meals that can easily be thrown together with ingredients you might already have on hand. They’re also packed with flavor and will make you feel good after eating them. Add some extra veggies and serve with rice or pita bread if you want to make this meal even more special. The coconut milk makes the smoky sauce silky and smooth, and the rice absorbs all the delicious flavor.
Why You’ll Love This Easy Chickpea Recipe!
- It’s made with mostly pantry ingredients – Don’t be scared off by the list of ingredients, it’s all things that you probably already have in your pantry! The only fresh ingredients I added were the herbs and avocado. You’re more than welcome to add any other veggies you like.
- It’s great for meal prep – I love this recipe because it’s easy to make on a Sunday, portion into containers, and enjoy for lunch all week long. It heats up great in the microwave, and the flavor is even better after a day or two.
- It’s full of flavor – The tomato-based sauce gets seasoned well, and the coconut milk makes the sauce nice and creamy. Lots of smoky spices are also added to really bring the flavor.
Smoky Coconut Chickpea Recipe Ingredients and Substitutions
- Chickpeas – I used two cans of chickpeas for this recipe to make it super quick and easy. You can use chickpeas that you’ve cooked yourself if you prefer. White beans can be substituted for the chickpeas if you don’t have them.
- Smoky Sauce – The homemade smoky sauce is similar to a tomato-based bbq sauce. It is made using marinara, ketchup, dijon mustard, maple syrup, tamari, smoked paprika, cumin and a few other spices.
- Coconut Milk – I used full-fat coconut milk because it makes this sauce nice and velvety, but lite coconut milk will also work.
- Fresh Herbs – I added some fresh cilantro and parsley just before serving, but any fresh herbs will work. You could also add some baby spinach leaves for extra veggies.
- Rice – I like to serve these chickpeas with white rice, but you can also use brown rice, quinoa, cauliflower rice or other grain of choice.
How To Make This Creamy Vegan Smoky Chickpea Recipe
- Heat a large pan over medium heat and add 2 teaspoons olive oil. Once oil is hot, add the diced onion and cook for 2-3 minutes until onions have softened and then add in the minced garlic. Cook for another 1-2 minutes, until garlic is fragrant.
- Add the marinara sauce, ketchup, dijon mustard, apple cider vinegar, tamari, maple syrup, smoked paprika, regular paprika, chili powder, garlic powder and dried oregano. Mix the sauce together and let cook for 2-3 minutes until simmering.
- Next, add the coconut milk and chickpeas. Stir everything together until a creamy sauce has formed, then bring the mixture to a simmer. Let cook for another 3-5 minutes to let the sauce thicken a bit.
- Remove from the heat and mix in a Tablespoon or two of fresh herbs and season with salt and black pepper, to taste. Serve over rice and garnish with fresh herbs, if desired.
Why Your Body Will Love This Hearty Vegetarian Recipe
- Chickpeas are little powerhouses packed with tons of protein and fiber. The combination of the protein and fiber makes chickpeas a great ingredient to include in your diet. They leave you feeling satisfied and full for longer while also being fairly low in both fat and calories.
- This is a plant-based meal that is really flavorful and cozy. It will warm your body from the inside out and leave it feeling happy and full. I love eating cozy recipes like this in the wintertime because they are exactly what the body needs at this time of year.
Recipe Frequently Asked Questions
- Is this recipe vegan? Yes, the coconut milk is dairy-free. If you do not need to make this recipe vegan, you could substitute cream for coconut milk.
- Is this chickpea recipe gluten-free? Yes, just make sure that you use gluten-free tamari.
- How many servings does this recipe make? If served with rice, it makes about 4-6 servings, depending on how big they are. I like to do about 1/2 of the rice to a heaping 1/2 cup of the chickpea mixture.
- Are there freezer directions? Freeze chickpeas in an airtight container for up to 3 minutes. Reheat in the microwave or on the stovetop from frozen.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Delicious Chickpea Recipes?
Quick and Easy Chickpea Curry with Kale
Chili Garlic Broccoli with Chickpeas
Beet and Carrot Salad with Chickpeas
Vegetarian Buffalo Chickpea Dip
Print
Smoky Coconut Chickpeas with Rice
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
If you’re looking for a cozy winter dinner that is quick and easy to throw together, these Smoky Coconut Chickpeas with Rice are for you! These chickpeas are creamy, packed with tons of flavor and they will fill you up. This is a plant based recipe that can be enjoyed for lunch or dinner. Serve with rice, quinoa or pita bread. They’re perfect for an easy last minute vegan dinner that everyone will love! #easydinner #plantbased #veganfood #chickpearecipe
Ingredients
- 2 teaspoons olive oil
- 1/2 small yellow onion, chopped
- 2–3 cloves garlic, minced
- 1 1/4 cups marinara sauce, or pasta sauce
- 2 tablespoons ketchup
- 1 teaspoon dijon mustard
- 2 teaspoons tamari, or soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons pure maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1/2 cup coconut milk, I like to use full fat for this recipe but you can also use lite
- Salt and black pepper, to taste
- Chopped fresh parsley or cilantro
- White rice, brown rice, quinoa or pita bread for serving
- Sliced avocado for serving, optional
Instructions
- Heat a large pan over medium heat and add two teaspoons olive oil. Once oil is hot, add in the diced onion and cook for 2-3 minutes until onions have softened and then add in the minced garlic. Cook for another 1-2 minutes, until garlic is fragrant.
- Add in the marinara sauce, ketchup, dijon mustard, apple cider vinegar, tamari, maple syrup, smoked paprika, regular paprika, chili powder, garlic powder and dried oregano. Mix the sauce together and let cook for 2-3 minutes until simmering.
- Next, add in the coconut milk and chickpeas. Stir everything together until a creamy sauce has formed and bring mixture to a simmer. Let cook for another 3-5 minutes to let sauce thicken a little bit.
- Remove from the heat and mix in a tablespoon or two of fresh herbs and season with salt and black pepper, to taste. Serve over rice and garnish with fresh herbs, if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: American
Leave a Reply