Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love. The image(s) on this page are from my version. Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy!
This Coconut Braised Chickpeas recipe from from Tasting to Thrive is perfect for Meatless Monday. I love that it’s loaded with veggies and has a delicious creamy coconut sauce. It was also simple to make and ready in 20-minutes! I served my coconut braised chickpeas over baked sweet potato and enjoyed he leftovers for lunch the next day. If you’re not a sweet potato fan, I’m sure this recipe would be delicious over rice too.
Time saving tip: cook sweet potato in the microwave for a baked potato in minutes! Simply wash, poke holes with a fork, and microwave until completely cooked. You can also partially cook the potato in the microwave, then bake in the oven for a shorter time to finish cooking. This will take a bit longer but will result in crispier skin.
To make, you’ll sauté onion, garlic, and ginger in oil before adding coconut milk, chickpeas, milk, kale, sundried tomatoes, and lemon juice. This mixture will then simmer for 10-15 minutes. Serve mixture over a baked sweet potato, rice or quinoa. Enjoy!
What you’ll Need:
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1 can of chickpeas
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1 medium onion
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4 cloves garlic
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2 tbsp ginger
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2 tsp ground ginger
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1 can coconut milk
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2 cups unsweetened plant-based milk
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3 handfuls kale
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1/2 cup sliced sundried tomatoes
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1 lemon juiced
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1/2 tsp salt
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Sweet potato, quinoa, or brown rice to pour chickpeas over
Makes 4 servings
Ready in 20 minutes
Want to make it? Click the link for the full recipe ?: Coconut Sundried Tomato Braised Chickpeas Recipe from Tasting to Thrive
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