Vegan Sundried Tomato and Coconut Braised Chickpeas
These Sundried Tomato and Coconut Braised Chickpeas are what weeknight dinner dreams are made of! Creamy, cozy, and ready in just 20 minutes! We’re talking canned chickpeas, pantry staples, almost no chopping, and one skillet on the stovetop. It’s rich, gingery, just the right amount of coconutty, and perfect over a baked sweet potato or a fluffy pile of rice!
Servings 4
Calories 390kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 2 tbsp ginger minced
- 2 tsp ground ginger
- 1 540 ml can of chickpeas drained and rinsed
- 1 can coconut milk I recommend full fat
- 2 cups unsweetened soy milk
- 1/2 cup sliced sundried tomatoes
- 3 handfuls kale chopped
- 1 lemon juiced
- 1/2 tsp salt
To serve
- Sweet potato, quinoa, or brown rice to pour chickpeas over
Instructions
- Cook sweet potato, quinoa, or brown rice as desired.
- Saute diced onion, minced garlic and minced ginger in olive oil over medium heat until the onion is translucent.
- Add drained and rinsed chickpeas, coconut milk, unsweetened soy milk, sundried tomatoes, lemon juice, ground ginger, and salt.
- Bring the mixture to a simmer and cook for 10-15 minutes uncovered until the flavors have developed and chickpeas have softened. Add the kale and let wilt.
- Pour the braised chickpeas over sweet potato, brown rice, or quinoa and enjoy!
Notes
Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Serving: 0.25of the recipe | Calories: 390kcal | Carbohydrates: 23g | Protein: 10g | Fat: 28g | Saturated Fat: 14g | Sodium: 740mg | Fiber: 6g
