Creamy Turmeric Chickpea Skillet
Creamy Turmeric Chickpea Skillet- made in just one-pot, this recipe is healthy, comforting and perfect for a quick and easy weeknight meal. Comes together in just 30 minutes!
Soups, stews, and curries are pretty much all I want right now. Are you feeling the same?
It’s all we can do to try and stay warm with the fury of winter upon us. It feels like a frozen tundra outside yet life must go on. Which makes this recipe ideal because it’s healthy, cozy, and it comes together in just 30 minutes! Perfect for a chilly weeknight dinner.
Creamy Turmeric Chickpea Skillet Ingredients
- Chickpeas: Using precooked chickpeas is key to making this recipe come together in a jiffy. My favorite brand is Jovial because they’re stored in glass (which means no BPA or other unknown hormone disruptors) and they maintain their shape the best.
- Fresh Turmeric and Ginger: Opting for fresh turmeric and ginger makes all the difference in this dish. But if you can’t find fresh turmeric, no worries! You can substitute an extra teaspoon of ground turmeric in it’s place.
- Cracked Black Pepper: Pepper enhances curcumin absorption (the main anti-inflammatory component of turmeric). It’s best to make sure you include both to maximum the benefits.
- Bell Peppers: You can thinly slice or finely chop the peppers, either method will work. If you like spicy foods, feel free to substitute a few jalapeños in place of one of the bell peppers.
- Coconut Milk: Full-fat coconut milk gives this dish it’s rich and creamy texture. I find canned coconut milk to be the creamiest and my favorite brand is Native Forest. They have phased out BPA from their cans but I’m not sure what they’re using as the alternative. Either way, it’s the best quality that I’ve been able to find.
- Lemon or Lime Juice: Fresh citrus adds a touch of brightness and brings out the flavor of the turmeric and ginger.
- Make it spicy: substitute jalapeños for one of the bell peppers or add 1/2 teaspoon crushed red pepper for a little kick.
- Add some greens: Towards the end of cooking, add in a few handfuls of baby spinach or chopped chard. Set at a low boil, cover and cook for about 5 minutes, until the greens are wilted.
- Kick up the protein: Feel free to serve it with baked tofu or tempeh to up the protein!
Looking for more chickpea recipes?
- One-Pot Chickpea Tikka Masala
- One-Pot Spanish Quinoa
- Vegan Zucchini ‘Meatballs’
- Sheet Pan Chickpea Tikka
- Thai Red Curry Chickpea ‘Meatballs’
Creamy Turmeric Chickpea Skillet
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 2 tablespoons oil or vegan butter (I like Miyokos)
- 1 medium yellow onion, thinly sliced
- 2 bell peppers, cored and thinly sliced
- 1 teaspoon fine sea salt
- 2-inches fresh turmeric root, peeled and minced*
- 2-inches fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground turmeric
- 1/4 teaspoon freshly ground black pepper
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 cups full-fat coconut milk**
- chopped cilantro and cooked brown rice or quinoa for serving
In a large skillet, warm butter over medium heat. Add the onion and bell peppers, sprinkle with salt, and cook for 5 minutes.
To the skillet, add the fresh turmeric, ginger, garlic, chili powder, ground pepper and ground turmeric. Stir and continue to cook for 3 more minutes. Add the chickpeas and coconut milk then bring to a low boil. Allow to cook for 15 minutes, until heated through.
Serve warm with rice or quinoa and top with cilantro. Enjoy!
Make it SPICY: add a jalapeño and/or 1/2 teaspoon crushed red pepper.
Add some GREENS: add 1 cup of spinach or chard to the pot, cover and cook until wilted.
*If you can’t find fresh turmeric, substitute 1 teaspoon ground turmeric (for 2 teaspoons total).
**I recommend full-fat coconut milk for a super creamy sauce. You can substitute with light coconut milk but please keep in mind the flavor and texture will vary.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
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Yum! This looks so comforting. I want all the warm foods right now since it’s currently 19 degrees outside. Why does winter even exist?!
Right?! So over it!
I’m with you, I’m all about soups, stews, and other comforting dishes right now! I just made a veggie noodle curry the other night, and I’ve been really into using coconut milk & making Asian dishes lately…. On another note, it’s literally 5 degrees in CT right now. Ugh. Take me back to California!!!
Oh no! Lol. I thought 30 degrees was bad, haha. You poor thing!
I love how easy and convenient this recipe is! Perfect for a weeknight meal! :)
Just looking over the recipe going to make it tonight sounds delicious! You mention vegetable broth in the ingredients but I don’t see it in the directions? How much did you use?
Sorry about that! I meant to delete that from the ingredient list. The first time I made it with vegetable broth and realized that it didn’t really need it. But if you add greens, it might be helpful to have some on hand in case you want more broth. :)
Yup! I’m right there with you – gimme all the warming comforting dishes – it’s been so chilly here too. I love anything with coconut milk and this sounds delicious!
There is chili powder in the ingredient list but not in the directions. Was this supposed to be there? Also, I made this with coconut milk as the recipe states, but the sweet flavor was a turn off for me. What would a good substitute be? I would love for the second go around to not be a complete fail like this one was for me :(.
What brand of coconut milk did you use? I usually use Native Forest which in unsweetened so it’s not really that sweet. If you don’t like coconut milk then you could try using a different milk that you like.
This recipe was delicious! My non-vegetarian family loved it! It is going into our regular rotation. Thank you for sharing this wonderful recipe! I’m so glad that I found your blog and menu plan. Such a wonderful resource! Thanks again!
Thanks Beth! I’m so glad you enjoyed it!
OMGoodness! I decided to incorporate some vegetarian dishes into my life and stumbled on your website. LIFE CHANGING! I’ve made several of your recipes but this may just be my favorite! So outside my wheelhouse (I’m a southern meat and potato gal) but quick, easy and oh so tasty! I’m definitely a fan. Thank you!
Bringing this recipe back as we descend back into frigid temperatures! I like to serve it over farro as it’s slightly nuttier than rice, or if I’m in detox mode, sweet potato noodles. Tastes delicious – thank you!
Such great ideas! Thanks for the review, Emma!
Excellent! My family enjoyed it served over a bed of Farro.