Description
Creamy Chickpea and Broccoli Coconut is a plant-based dish featuring tender broccoli, hearty chickpeas, and a luscious, spiced coconut milk sauce. This vegan and gluten-free recipe is both comforting and nutrient-rich, perfect for a quick dinner or meal prep.
Ingredients
Units
Scale
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp curry powder or turmeric
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1 can (13.5 oz) full-fat coconut milk
- Fresh lime wedges (for garnish)
- Fresh cilantro, chopped (optional garnish)
- Cooked white or brown rice, for serving
Instructions
- Heat oil in a large skillet over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add curry powder, cumin, salt, and black pepper. Cook for 30 seconds while stirring.
- Pour in coconut milk and bring to a gentle simmer.
- Add chickpeas and broccoli florets. Stir to coat evenly in the sauce.
- Cover and cook for 10–12 minutes, or until broccoli is tender and sauce has slightly thickened.
- Taste and adjust seasoning if needed.
- Serve hot over cooked rice, garnished with lime wedges and fresh cilantro if desired.
Notes
- For extra spice, add chili flakes or hot sauce.
- Use frozen broccoli if fresh isn’t available—no need to thaw.
- For a lighter version, substitute with light coconut milk or part vegetable broth.
- This dish tastes even better the next day as the flavors meld.
- Serve with naan, quinoa, or steamed greens for variety.
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 300
- Sugar: 5g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg