Creamy Turmeric Chickpea Skillet
Servings: 4 servings
Ingredients
- 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
Instructions
- 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!
Notes
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.