This Vegan Chickpeas Recipe puts a twist on a classic Chickpeas dish. Spiced flavors with coconut and curry flavoring, makes it one special Vegan dish. Served warm, all it needs is some dried or fresh coriander. Simply the best!
Appetite for Vegan Chickpeas Recipe
This Chickpeas dish is just incredible! It's equally spicy and with a dash of sweetness. I am sure you will love it! For long as I remember I have loved cooking dishes with chickpeas. The first time I tried this dish, was that magic moment that I fell in love with it. It was an explosion of all the senses!
It seems like, the combination of the sour spinach, the sweetness of the sun-dried tomatoes and coconut and the soft chickpeas opened my eyes! I just LOVE coconut in dishes.
Why This Chickpeas Recipe Vegan Works:
- This recipe is high in protein.
- The coconut and the lime gives a unique taste to the mixture.
- It's SUPER easy to make it. No special skills are needed!
How to make the Chickpeas Recipe Vegan
Probably, you may have noticed that I always start all my recipes by collecting and arranging my ingredients first. This helps me not to stress out and the preparation becomes more pleasant.
1. Arrange the ingredients for the Chickpeas Recipe Vegan (Photo 1)
and 2. your spices.
For spices, you can add and omit as you wish. My favorite one for this dish is curry and red pepper. My red pepper it's a very spicy one, I really love spicy food and I can guarantee you that this time I made it so spicy that I could see the fire coming out of my mouth.
In case you do not like the coconut oil, you can put olive or sesame oil but I believe the coconut it's the ideal for this flavourful combination. Also for the coconut cream make sure you put in the fridge for a few hours to get this thick texture.
(Photo 2)
3. Heat a pan and add the coconut oil. Then add onions and salt and simmer over low heat until the onions are soft without being burned. Once ready, add garlic powder, dried tomatoes, and ginger. Allow to simmer for 2-3 minutes and then add the chickpeas. At this point, you can turn on the temperature and let the chickpea get a golden color. I did not have fresh garlic that's why I use the powder. You can chop some fresh garlic and use it the same way.
Be careful not to overcook your onions, the texture shall be soft without any browning. (Photo 3)
4. Add the spinach. I like baby spinach, I use it in a lot of my dishes and often it's the main ingredient on my Green Smoothies. On this recipe, you can use any kind of spinach and just chop it. (Photo 4)
5. Let the spinach to be cooked for 1-2 minutes and mix all very well. (Photo 5)
6. Add the coconut cream little by little with some water and let it simmer on low heat until you get a nice liquid texture - a quite thick one. (Photo 6)
7. Add your spices and the lime, let it simmer just for 3-4 minutes and it's ready. (Photo 7)
8. You can garnish your dish as you wish. In my case, I sprinkled sesame seeds, few onions and a small white flower - Not edible. (Photo 8)
9. Grap your spoon
Lime it really gives the final flavor "kick" on the dish. It brings up, enhances and balances perfectly all the rest of the ingredients. So do not substitute it with lemon. (Photo 9)
Cook’s Tips For Perfect Vegan Chickpeas Recipe:
- Instead of baby spinach, you can use any kind of spinach just cut it in medium pieces.
- If using sun-dried tomatoes in oil, first drain them before you add them to the mix.
- You can add the spices you want. If you do not like curry you can skip it.
- Do not replace the lime with lemon. The lime gives this extra kick flavor you need for this dish.
Top Tip:
- Serve it hot. As it cools down the coconut start to get thick and loses its consistency.
★ Did you make this recipe? Don’t forget to give it a star rating below! I would love to hear back from you! You can also FOLLOW ME on Facebook, Instagram, Twitter and Pinterest for more delicious recipes! Do you have other vegan recipes with chickpeas, easy chickpea recipes or any unique chickpea dinner recipes you want to share with me? I would love to receive them.
📖 Recipe
Chickpeas with spinach and sun dried tomatoes
Ingredients
- 2 cups chickpeas drained and cooked
- 1 cup spinach
- 1 onion
- 2 teaspoon garlic powder
- 2 teaspoon black pepper
- 2 teaspoon red pepper
- 1 teaspoon salt
- 2 teaspoon curry powder
- 2 teaspoon dried basil
- 2 limes the juice
- 1 cup sun-dried tomatoes
- 6 tablespoon coconut cream
- 3 teaspoon ginger chopped
- water little
Instructions
- Prepare your ingredients. Cut the onion and ginger, gather your lime juice, cut the dried tomatoes into small slices and collect all the remaining ingredients.
- Heat a pan and add the coconut oil. Then add onions and salt and simmer over low heat until the onions are soft without being burned. Once ready, add garlic powder, dried tomatoes and ginger. Allow to simmer for 2-3 minutes and then add the chickpeas. At this point, you can turn on the temperature and let the chickpea get a golden colour.
- Lower the heat again down and add the spinach little by little. Then add the coconut cream, stir and add just a little water to thin up the cream. Add the spices and lime juice and let simmer 3-4 minutes, until the liquid gets a nice thick texture. Taste and season it accordingly.
- Serve immediately, if you leave it, the vegetables will "lose" their green colour. Decorate as you wish and enjoy!
- You can serve with quinoa or brown rice.
Notes
- Instead of baby spinach, you can use any kind of spinach just cut it in medium pieces.
- If using sun-dried tomatoes in oil, first drain them before you add them to the mix.
- You can add the spices you want. If you do not like curry you can skip it.
- Do not replace the lime with lemon. The lime gives this extra kick flavor you need for this dish.
- Serve it hot. As it cools down the coconut start to get thick and loses its consistency.
Nutrition
Are you planning to make this Recipe? I LOVE to see your creations. Please take a photo and tag @MANINIOPK om Instagram with the hashtag #MANINIOPK.
tinkaragolob
Mmmmm, looks delicious! 🙂
penelopi
Thank you!!! 🙂
Thomas
It looks delicious! 😀
penelopi
Yes it's very nice!!!! thank you 🙂
The Fashion Matters (@thefashionmatters)
I love checkpeas!
THE FASHION MATTERS- Travel & Fashion blog
penelopi
Me too!!! 🙂
shahins info
Wow....All ingredients are easy to get...thanks.
penelopi
Hi there! yeah it's very easy to make!! 🙂
Arunas
Looks delicious. Would like to taste.
penelopi
Hi Aruna, give it a try and let me know 🙂
Rabz Haq
Tempting...
penelopi
Give it a try 🙂
Abhishek Goyal (@abhi0306)
Looks delicious. Thanks for sharing the recipe.Definitely try this at home.
penelopi
Hey there! thanks for your message 🙂 Yes you have to try it out 🙂
Paul
Do you mean tablespoons rather than teaspoons?
Pinelopi Kyriazi
Hey, Paul! Thanks for your message. I mean teaspoons as it is in the recipe but if you prefer it more spiced up you can put Tablespoons.
Paul
Thanks for the swift reply Pinelopi. It may be a cultural thing as I've grown up with tsp as teaspoon and tbsp as tablespoon. I once made a coffee cake and used two tablespoons of coffee granules rather than teaspoons... it certainly tasted of coffee, though nothing else. 🙂
Pinelopi Kyriazi
Hey, Paul! hahahaaha that's hilarious!! 🙂 🙂 I did not know about tsp! Definitely, you learned the "hard" way. Let me know whether you liked the recipe or not. 🙂
Cindy Gordon
What a delicious recipe that fits my dietary needs! I love the sun dried tomatoes!
Sara Welch
This looks so heartwarming and flavorful; perfect for dinner this evening! Looking forward to enjoying this!
Pinelopi Kyriazi
Thank you Sara! 🙂
Sandi
I am always looking for yummy meatless recipes. This looks great!
Pinelopi Kyriazi
Thanks Sandi!
Tristin Rieken
I too love coconut in my dishes and this was the perfect lightly coconut flavored dish to make with the abundance of fresh spinach in my garden right now 🙂 delicious!
Pinelopi Kyriazi
Yes to coconut lovers! 🙂 thanks!
Toni
I really loved how flavorful it was! Thanks for the recipe!
Pinelopi Kyriazi
you are most welcome! 🙂